Brie en Croute
(from jerseyjenny’s recipe box)
Source: Joy of Cooking
Prep time: 15 minutes
Cook time: 90 minutes
Serves 12 people
Categories: appetizers, cheese
Ingredients
- One 17 1/2 ounce package frozen puff pastry sheets
- One kilogram Brie wheel
- 3 to 4 tablespoons sweet chutney finely chopped, or sweet preserves
- 1 large egg yolk
- 1 tablespoon milk
Directions
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Let puff pastry warm to room temperature 30 minutes to 1 hour.
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Unfold the two 9-inch squares, and, on a lightly floured surface, gently roll out each into a 12 inch square.
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Center 1 sheet in a 9-inch pie pan.
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Top with Brie wheel.
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If desired, spread the top of the cheese with chutney.
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Fold the pastry up and over the Brie, pleating the excess and trimming it to 1 inch over the top rim of the cheese.
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Cut the second pastry sheet into a circle the diameter of the Brie, using the top of the cheese box as a template.
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Lay the pastry circle on top of the Brie, gently roll the top and bottom edges together, and crimp to seal.
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Refrigerate for at least 30 mins or up to 24 hours.
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Preheat the oven to 400 F
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Stir together egg yolk and milk in a small bowl.
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Using a pastry brush, gently brush the egg wash over the pastry.
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Bake for 10 minutes.
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Reduce the oven temp to 350 F and bake until golden and puffy! 30 to 40 mins.
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Let stand for 1 hour before serving.
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Serve in the pie pan or put that shit on a plate.
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Cut a small wedge and partially remove.
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Set out with a knife, serve it with fruit and bread.