Brie #2 Wrapped in flaky dough Ingredients:
- Frozen puff pastry sheets
- 1 egg
- 1 TBS. water
- ¼ cup toasted sliced almonds (Toasted
walnuts or pine seed OK)
- 1 tbsp brown sugar, melted in
spoon or 2 of water ( Marsala, Cherry, Port, or any other that
- 1 Cup mix berries coated with melted brown sugar
(Diced mix fruit OK)
- 1 brie cheese round (about 1
- Slightly toasted slice of baguette (crackers
- Remove from the freezer pastry sheet, about 30 minutes before
you ready to start,
- Preheat oven to 400.
- Whip the egg and water, set a
- Open the
pastry sheet on lightly floured surface,
- Roll into a square. Remember
need wrap the Brie (14-15 inch)
- Cut off corners to make a
- Sprinkle almonds and parsley
in center of circle.
- Top with cheese.
- Brush edge of circle with egg
- Fold two opposite sides over cheese. Trim
- Fold these two sides onto the
- Press edges to seal.
- Turned over on a baking
sheet. ( seam-side down)
- Decorate top with parsley scraps
- Brush with egg mixture.
- Bake until golden brown, 20 minutes
- Let rest for 1 hour.
- Drop the berries (or fruit)
on center and spared, you wont the same of the berries drop of the cheese
(crackers OK) From the Manufacture:
Tips for Thawing Pastry Sheets
- Remove as many pastry sheets as
needed (wrap unused sheets in plastic wrap or foil and return them to the
- Quick thaw: Separate the pastry sheets,
covering each one with a piece of plastic wrap. Thaw the sheets at room
temperature about 30 minutes
- Refrigerator thaw: Sheets placed in the
refrigerator will be ready to use in about four hours and can be held up to two
days. A whole package thaws in about six hours. This method is preferred by
chefs because the sheets are completely and evenly thawed.
- Work with one pastry sheet at a
time, keeping the others in the refrigerator.
- Unfold pastry sheets on a lightly
floured board, countertop or pastry cloth. If the pastry becomes too soft,
chill it in the refrigerator for a few minutes.
- Handle the pastry as little as
possible to ensure tenderness. Cut pastry with a sharp utensil such as a knife,
pizza wheel or pastry tool. For decorative edges or shapes, use a fluted
ravioli cutter or cookie cutters.
- Seal filled pastries by brushing a
mixture of beaten eggs and water between layers, then pinching or pressing them
- Many filled pastries can be
refrigerated or frozen, then baked just before serving.
- For thin, crisp pastries, roll
sheets to a 1/4-inch thickness.
Bake prepared sheets in a
preheated conventional oven (not a microwave). About halfway through, check
progress by peeking through the oven window or opened door.
Dark glazed baking sheets may bake
puff pastry faster; adjust baking time if necessary.
To turn pastries a deep
golden-brown, brush tops with a mixture of 1 egg yolk and 1 teaspoon water just
before baking. To add a special texture and flavor, sprinkle chopped nuts,
seeds, ground spices or grated cheese on top.
For extra-thin, crisp pastry, set
a second baking sheet on top of the filled pastry before baking. A lattice
pattern can be created by topping the pastry with a metal cooling rack, then
turning it at a right angle half way through the baking.