# 80 Brie #2 Wrapped in flaky dough


Brie #2 Wrapped in flaky dough
Ingredients:
  1. Frozen puff pastry sheets
  2. 1 egg
  3. 1 TBS. water
  4. ¼ cup toasted sliced almonds (Toasted
    walnuts or pine seed OK)
  5. 1 tbsp brown sugar, melted in
    spoon or 2 of water (
    Marsala, Cherry, Port, or any other that
    you like)
  6. 1 Cup mix berries  coated with melted  brown sugar
    (Diced mix fruit OK)  
  7. 1 brie cheese round (about 1
    pound)
  8. Slightly toasted slice of baguette (crackers
    OK)
Directions:
  1. Remove from the freezer  pastry sheet, about 30 minutes before
    you ready to start,
  2. Preheat oven to 400.
  3. Whip the egg and water, set a
    side.
  4. Open  the
    pastry sheet on lightly floured surface,
  5. Roll into a square. Remember
    need wrap the Brie  (14-15  inch)
  6. Cut off corners to make a
    circle.
  7. Sprinkle almonds and parsley
    in center of circle.
  8.  Top with cheese.
  9. Brush edge of circle with egg
    mixture.
  10.  Fold two opposite sides over cheese. Trim
    the excess.
  11. Fold these two sides onto the
    round.
  12. Press edges to seal.
  13. Turned over on a baking
    sheet. ( seam-side down)
  14. Decorate top with parsley scraps
    if desired.
  15. Brush with egg mixture.
  16. Bake until golden brown,   20 minutes 
  17. Let rest for 1 hour.
  18. Drop the berries (or fruit)
    on center and spared, you wont the same of the berries drop of the cheese
Serve with tin of slightly toasted slice of baguette
(crackers OK)
 
From the Manufacture:
Tips for Thawing Pastry Sheets
  1. Remove as many pastry sheets as
    needed (wrap unused sheets in plastic wrap or foil and return them to the
    freezer).
  2. Quick thaw: Separate the pastry sheets,
    covering each one with a piece of plastic wrap. Thaw the sheets at room
    temperature about 30 minutes
  3. 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.
Tips for Shaping Pastry
Sheets
  1. Work with one pastry sheet at a
    time, keeping the others in the refrigerator.
  2. 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.
  3. 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.
  4. Seal filled pastries by brushing a
    mixture of beaten eggs and water between layers, then pinching or pressing them
    together.
  5. Many filled pastries can be
    refrigerated or frozen, then baked just before serving.
  6. For thin, crisp pastries, roll
    sheets to a 1/4-inch thickness.
Tips for Baking Pastry
Sheets
  1. 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.
  2. Dark glazed baking sheets may bake
    puff pastry faster; adjust baking time if necessary.
  3. 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.
  4. 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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s