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Thursday, December 22, 2011

Elle's Kitchen: Brie en Croute

Looks Impressive but Simple to Make

In French the term en croute means
in a crust.  This appetizer will wow your
guests but only you will know how simple
it was to prepare.  You can prep this ahead
of time and pop it in the oven just before
guests arrive, making it even easier.


1 egg
1 Tabl. water
1/2 of a 17.3oz pkg. of
Pepperidge Farm Puff Pastry
(thaw for 30 minutes)
1/2 cup apricot preserves
1/3 cup dried cranberries
1/4 cup toasted sliced almonds
13 or 16oz. round of brie

Serve with baguette or crackers
or sliced apple or all 3!

Preheat oven to 400 degrees F.

Beat together egg & water, set aside.

Flour work surface and roll out thawed
 puff pastry to a 14" square.  With a knife
or pizza cutter, round off edges and save
scraps for later.

Spread preserves leaving a 1" margin.

Sprinkle with dried cranberries and
toasted sliced almonds.

Place round of Brie in center.
Note: Do not do it as pictured! 
I am adding this to show my
mistake.  I had a large wheel of
Brie that I wanted to finish and
thought it might work for this.
But alas, no.  There was too much
melting and leaking during the cooking
 process.  Use a smaller, entire wheel.

Brush edges with the egg & white
mixture.  Fold edges up and over brie,
sort of like wrapping a package, remove
any preserves that may ooze out as that
will burn during cooking.  Place seam
side down on a baking sheet and decorate
with cutout shapes from the reserved scraps.
Brush surface with egg mixture.

Note: If preparing ahead, refrigerate after
being placed on baking sheet.  Do not brush
with egg mix until ready to bake.  Add an
additional 10 minutes to baking time.

Bake for 20 minutes or until top is
golden brown.  Let stand for 30
minutes before serving.

Enjoy with those you love!

1 comment:

  1. So you are still trying to use up that brie?
    Still it looks great! YUM