Stuffed Brie En Croute Print Email


This baked brie can be stuffed with a wide variety of fillings, get creative and make it your own!

1 large wheel of French Brie*
a savory jam, such as fruit chutney, orange marmalade, any Primo Preserve or Chutney, Onion or fig preserves, etc - other suggestions below
1-2 sheets of puff pastry
water for brushing
egg wash - 1 egg beaten with 1 tsp. milk

Earlier that day: Remove Brie from packaging - using a long thread of dental floss or clean fishing line, wrap 4/5 the way around the center of the brie horizontally, gather ends and pull to carefully split Brie in half - immediately remove the top half.

Fill center of Brie with marmalade or chutney, or try fresh dill and smoked salmon; crab and tarragon or scallions; chopped artichoke hearts with fresh herbs and roasted peppers, sauteed apple & onion - or make up your own combination. Replace Brie top.

Thaw pastry and smooth/roll lightly on a floured surface as needed - brush away excess flour. Lay brie on top and wet edges with water to make them tacky. Wrap Brie in puff pastry, tucking under and sealing together - trim a little of the excess away as needed and reserve for decoration.

Place smooth side up on a cookie sheet lined with parchment paper. Cut or hand shape pastry trimmings into decorative shapes and stick to the top of Brie using water as your glue. Store in refrigerator – your Brie should be as cold as possible before roasting!

When it’s time to serve: Brush the top and sides of the pastry generously with egg wash and place on the top rack of a pre-heated 425 degree oven (pref. convection) and bake until brown. Quick cooking is the key here - if the brie bakes too long, it will melt inside. Serve immediately with crackers and crusty breads. – Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com

Variations: Stuff with just about anything you love with Brie! Fresh herbs, onions and lox or smoked salmon; variety chutneys, other fruit Jams or preserves, savory jams (such as onion or roasted pepper, etc.), fresh berries.

Pecan Streusel Stuffed Dessert Brie
Scoop out the top 1/2 inch of your Brie, leaving the sides tall – creating a 'well’ (can also be stuffed as above, but you can't get as much streusel inside). Fill 'well' with pecan streusel topping (blend together 1/2 cup brown sugar, 1/2 cup flour, 1/4 cup cold butter and 1/4 cup chopped pecans). Roast briefly to soften and broil briefly to encrust. Serve immediately with Carr’s Wheat Crackers.
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* Chefs Note: Small wheels of Brie are more prone to melting, so large wheels are the best! If preparing a small wheel, deep chill or freeze the stuffed Brie, wrap in pastry and bake immediately in a preheated oven - this will help the Brie keep from melting until the pastry browns.

    Tony
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