Recipes
Ingredients
- 1 puff pastry sheet, about 9" square, frozen
- 1 mini brie, 5 ounces, Willamette Valley French Prairie Brie
- ¼ cup fruit conserve or preserve
- Flour for rolling
- 1 egg, lightly beaten with 1 teaspoon of water
- Line a baking sheet with parchment paper.
- Thaw your frozen puff pastry sheet for about 10 – 15 minutes at room temperature or until workable without cracking the dough. Lightly flour your work surface, unfold and roll your dough to about 11 inches or so. Trim the dough into an 8-inch circle. Wrap extra dough tightly in plastic wrap and freeze for another use.
- Place the cheese in the center of the cut dough. Bring a piece of the dough to the top of the cheese and, as you do so, fold at about ½” intervals and crimp the fold at the base of the pleat to form a ridge that will serve to hold and present the conserve. Leave a 1-inch opening in the center to add your conserve after baking the brie. Complete the fold and crimp process. Place the brie on the lined baking sheet. Put the entire pan in the freezer for about 15 minutes to firm the pastry casing.
- Preheat over to 425
- Remove the chilled brie from the freezer
- Dip a pastry brush lightly into the egg mixture. Press the brush against the edge of the dish to remove any excess egg and minimize dripping. Brush the entire pastry with the egg wash. You will likely have some egg wash remaining. Save it for another use.
- Place the pan in the oven and bake brie for about 20 minutes or until the pastry is evenly colored and golden brown.
- Remove from the oven and place the pan on a cooling rack to prevent soggy crust from moisture condensation as the brie cools. Spoon 2 tablespoons of the conserve over the top of the brie inside the opening and serve the rest on the side. Cool for about 20 minutes prior to serving.
Chef's Narrative
Simple and savory, this traditional dish shows brightly through the year by changing the conserve to highlight each season.
Recipe Substitutions
N/A
Nutrition Facts:
Total Calories Per Serving: 350, Total Fat: 23g, Saturated: 7g, Sodium: 260mg, Potassium: 80mg, Carbohydrate: 26g, Dietary Fiber: 0g, Protein: 9g
Allergens:
Eggs, Milk, Wheat
Chef's Narrative
Simple and savory, this traditional dish shows brightly through the year by changing the conserve to highlight each season.
Recipe Substitutions
N/A
Nutrition Facts:
Total Calories Per Serving: 350, Total Fat: 23g, Saturated: 7g, Sodium: 260mg, Potassium: 80mg, Carbohydrate: 26g, Dietary Fiber: 0g, Protein: 9g
Allergens:
Eggs, Milk, Wheat
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Ingredients
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