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ALL RECIPES

Baked Brie en Croute

  • Pair with Chardonnay
Primary Ingredients

17 ¼ ounce package frozen puff pastry sheets, thawed according to package directions

1 chilled, 14-16 ounce wheel Brie

2 large eggs

Primary Technique
  1. Preheat oven to 425°F.
  2. On a lightly floured work surface roll out 1 sheet of puff pastry into a 12-inch square and (using the Brie as a guide) cut out 1-round the size of the Brie and set aside.
  3. Roll out the remaining sheet of pastry into a 12-inch square and transfer it to a shallow parchment-lined sheet pan.
  4. Center the Brie on the pastry square and (without stretching the pastry) wrap it snug up over the top of Brie.
  5. Trim the excess dough from the top leaving about a 1-inch border of pastry around the top of the Brie.
  6. In a small bowl, lightly beat the eggs and brush the top of the dough with some of the beaten egg, lightly coating it.
  7. Top the Brie with the previously cut pastry round, using a fork press the edges of the dough together firm enough to seal. Brush the top of the pastry with the remaining beaten egg.
  8. Using the backside of a fork gently press all around the side of the pastry making vertical indentations, being careful not to push the fork through the dough. Chill uncovered, for a minimum of 30 minutes, or lightly covered for up to one day.
  9. Bake the Brie in the middle of the oven until pastry is puffed and golden, about 20 minutes.
  10. Let Brie stand in pan on a rack for 15 minutes and transfer with a spatula to a serving plate.
  11. Serve Brie with bread or crackers.
baked brie
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
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