TravelTalkOnline Forums People Talk Recipes brie in puff pastry..

Here is one of my classic stupid questions.. I have a WEDGE of brie about 4 ounces--not a full round--that I would like to bake in puff pastry. If I attempt to do that, will it all run out while it's cooking, because there is not a full rind around the cheese?? I think that is probably what would happen and don't want to just waste both the cheese and the puff pastry. All the recipes I see call for a full round of it, but I wanted to do it just for Eric and I and a full round would be waay too much. Any other suggestions??

Carol,
NOT a stupid question at all, cause we had the same question at one time...

Deb makes wedges all the time now...
just make sure the edges of the puff pastry is sealed very well... and don't overcook!
Deb seals the edges with an egg wash... one egg beaten with a tbsp of water... just use a pastry brush to apply a thin layer and press the edges together, and then the tuck edges underneath...
I like it with Apricot Preserves and toasted almond "slivers"... Yummm...

Note: leftover egg wash can also be brushed over the top, thinly, to give the pastry a shiny golden color overall...
Purely for presentation... but makes it look really good!

Sauteed exotic mushooms baked with the brie make it even better! Carol, Brie also makes an excellent crostini appetizer. Toast a sliced baquette, saute the mushrooms, top the bread and finally brie on top of the mushrooms. Broil till cheese melts. Really delicious!

Thanks much!! I looked at a recipe that had some preserves and some nuts in it, and that looked the best. I only have some strawberry at the moment, think I will try that. Have some pecans and some walnuts, not sure which to use? No almonds on hand at the moment..

Thanks, but I'm not a huge fan of mushrooms. I'll eat them in recipes, but not as a main ingredient in something..

Carol,
any Jam and combination of chopped nuts works great!
Pecans or walnuts are really tasty... even toasted pine nuts!
I think almonds are just the standard...

I, personally, like baked brie sweet, but savory baked brie (mushrooms, sweet onions, veggies) is also nice...

you can also get creative by adding a tbsp of sherry, marsalla, cognac, etc. to the whole mix...
Baked brie is a good place to experiment with ingredients!

Eric wasn't sure that he would like the sweet brie, so I made the baked brie (plain) and used the remainder of the puff pastry to make a sweet with strawberry jam and walnuts, which was quite tasty! <img src="http://www.traveltalkonline.com/forums/images/graemlins/chef.gif" alt="" />

Glad it worked out! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

I also make my baked brie in Pillsbury breadsticks. It's a little more work....like 15 seconds....and great. Simply twist the breadsticks and line in a greased pie plate. Then put the Brie on top. Then a little jam (any flavor) some nuts if you wish, then pull the breadsticks over all and give it a little twist. Bake 20 minutes and enjoy. You could put an egg wash over all before baking, if you desire. Sometimes I do.....sometimes I don't. It always comes out warm and oozingly (?) delicious!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa