Down East 2013 ©
Learn how to make baked brie — the perfect appetizer for any party.
Want to amaze people at a party with an appetizer? Do you only have 1 hour before the party?
Do you love melted cheese on a toasty piece of bread? If you have answered yes to all of the questions above, than this recipe below for baked brie is the best appetizer for you. This is certainly one of the best apps you can bring to a party and a big WOW factor.
What you'll need:
16oz round Brie
2 tablespoons light brown sugar
2 tablespoons toasted almond slices
6 tablespoons butter- melted
1 sheet puff pastry dough
1 bag green grapes
1-bag red/ purple grapes
What To Do:
Pre-heat the oven to 350°. Remove the puff pastry from the box, and set on a lightly floured surface to defrost. Slice the baguette into 1/8” slices, arrange on a cookie sheet (s) (typically 1 baguette will be about 60-65 slices; usually you need 2 cookies sheets).
In a small saucepan, melt the butter. With a pastry brush, brush each slice with the melted butter. Bake in the oven for 15-20 minutes, rotating and spinning every 5 minutes. Remove the toast rounds from the oven when they are golden brown, set aside. TURN UP the oven to 380°.
Remove the brie from the refrigerator and remove it from its wrapping. With a cheese slicer, gently remove the top coating of rind on the on one side of the Brie.
Place the 2 tablespoons of brown sugar on top, spreading evenly with your fingers. Sprinkle the 2 tablespoons of sliced almonds on top of the brown sugar, gently pressing the almonds into the sugar, set aside.
By this time the puff pastry should be defrosted. To test this fact: gently and slowly bend back the puff pastry and see if it unfolds easily, if so you are ready to unfold the whole piece and being to work. IF NOT, let the dough defrost. You do not want to break the dough, it’s strength when baking will be compromised, and it could break open, spilling out all the hot Brie!
Once the dough is ready to be worked, lightly sprinkle flour on a work surface. Place the dough in the middle, and with a rolling pin gently press and roll the dough, working from the center. You want to roll the dough to a 1/16 thickness. It will only take 5-10 rolls.
Once this process is complete, grab the brie and gently lift the puff pastry, center the brie in the middle of the puff sheet, and lay the puff pastry on the brie.
With your hand on top of the brie, flip the whole brie and puff pastry over, so the puff pastry is underneath the brie. In a small bowl, whisk the egg with 1 teaspoon of water. Working from any side, gently fold the edges of the puff pastry over the brie.
** For extra flare, cut a small corner of the puff pastry off, and cut into any shape you wish to put on the top of the brie, you can also use a cookie cutter. **
Brush a small amount of the egg wash in between each fold, continuing this process until the whole bottom of the brie is wrapped and sealed with the egg wash.
Flip the brie back over on a wax-lined plate, so the smooth side is on top and the folds are on the bottom. Brush the top and sides of the brie with the egg wash. If you have cut out a shape for the top, brush it with egg wash and place it on the brie.
Place in the refrigerator for 10 minutes (DO NOT SKIP this step).
Remove the Brie from the refrigerator and lift the brie off the plate and place on a lightly oiled, non-stick cookie sheet. Baked in the middle of the oven for 20-30 minutes until the puff pastry ‘puffs’ and turns a golden brown.
Remove from the oven and let cool for 10 minutes. Gently lift the brie onto a large serving platter, placing the brie in the center. Arrange the grapes and toast rounds around the brie. The brie can be served warm, or cold. This appetizer will be the hit of the party!
Kathryn and Dash, the women behind the Yankee Crafty B*tch blog , bring you the best in the world of crafts, food, sewing and gardens — all on the resourceful Yankee budget. So kick back, check out their posts, and get your craft on.