Today’s recipe is a two for one special. One classic appetizer made two ways. Each is equally yummy so make whichever one you prefer or even better make both and compare them. Its totally decadent but then again, ’tis the season!
I love brie so this is easily my all time favorite appetizer. And what isn’t to love about warm and oozing brie encased in a crispy dough crust? It really doesn’t get any better than this. I tend to use the phyllo method if I can’t find a whole wheel of brie. You can buy two wedges then place them side by side to form a rectangle. When wrapped in the sheets of phyllo they make for a pretty presentation.
Like I said, I love both the flakey phyllo wrapped brie and the doughy puff pastry wrapped one. I tend to serve the phyllo version alongside fresh fruit and the puff pastry version topped with preserves. Fig preserves are my favorite sweet take but a spicy pepper jelly is also good. Regardless of which version you make, be sure to take the time to let the wrapped wheel of brie sit in the freezer for 20 minutes before baking. This will ensure that the cheese is warm and melted without being too oozy when it comes out of the oven.
BAKED BRIE EN CROUTE
1 – 8 ounce wheel of brie, rind intact
1 – 9 x 9 1/2 inch sheet puff pastry, defrosted according to package instructions
6 sheets phyllo dough, defrosted according to package instructions
1/3 cup fig preserves (for puff pastry version)
3 tablespoons melted butter (for phyllo version)
Preheat the oven to 450 degrees.
To make the puff pastry wrapped version:
- Place the pastry on a lightly floured surface and roll to 1/4 inch thickness.
- Using a 12 inch pie plate as a guide, trim the dough into a neat circle.
- Transfer the circle to a parchment lined baking sheet.
- Place the wheel of brie in the center of the dough and fold the edges towards the center of the cheese, crimping the edges into pleats as you go along.
To make the phyllo wrapped version:
- Place a sheet of phyllo dough in the center of a parchment lined baking sheet. Brush with a small amount of the melted butter.
- Repeat until all of the phyllo sheets have been used.
- Place the wheel of brie in the center of the phyllo sheets.
- Fold the phyllo towards the center of the wheel, trimming the edges as necessary in order to form a neat package.
- Turn the brie over so the seam side is down.
For both versions:
- Place the wrapped brie and baking sheet in the freezer for 20 minutes.
- When ready to proceed, place the baking sheet in the oven and bake for 20 to 25 minutes, until the pastry is brown and flakey.
- Remove from the oven and allow to sit for 20 minutes before serving.
- Transfer to a serving dish and top the puff pastry version with the preserves.
Yields: 10 appetizer sized portions.