Wednesday, January 30, 2019

Baked Brie and Cherries in Puff Pastry

I had a wheel of Brie cheese left over after Christmas (how is that possible?) that inspired me for a recipe idea for Valentines, and did it ever come out good.  Its hard to decide if this should go into the Appetizer, Main Dish or Dessert category in the recipe section, so perhaps you should try it for yourself and let me know what you think, ha ha. There is something very addicting about the sweet, tangy, cheesy, melty, gooey, crispy combination in this recipe, and it is making me hungry to make it again, even as I write this post..... Anyhow, I thought it would make a lovely, romantic treat for Valentines, with the pretty red cherries, and heart cut out, but of course it could be adapted for any special occasion.

Baked Brie and Cherries in Puff Pastry


1 large Brie
1-2 Sheets of Puff Pastry ( the extra is for decorating,  and is optional... I actually used 1 1/2 sheets for this).
1 Can of Cherry Pie Filling (You will need about 1/2  -3/4 cup)


Note: These instructions are adapted to make the pastry and the heart that will best display the pretty red cherries through the heart as a special decoration for Valentines Day. You can of course,  wrap the pastry up and around the cheese in any variety of ways that seems good to you.
  1. Preheat oven to 375 degrees.
  2. Prepare pastry, by thawing approximately 30-60 minutes before needed (or follow the package instructions).
  3. Unfold the thawed puff pastry on a lightly floured surface.  Using a lightly floured rolling pin, roll the pastry into  a 11 or 12 in rectangle
  4. Place Brie wheel onto a corner of the pastry and cut around Brie to make a circle of pastry underneath.  
  5. Place Brie with the pastry still on the bottom onto a cookie sheet lined with Parchment paper.
  6. Roll out and cut remaining pastry in to a large square/rectangle (enough to drape over the top and sides of the Brie).
  7. Using a cookie cutter, cut a heart out of the pastry square and set the heart and the square to the side
  8. Spoon and spread cherry pie filling over the top of the Brie.
  9. Drape the heart cut square of pastry over the top of the cherry topped Brie.
  10. Gently tuck the bottom edge of the pastry slightly under the Brie and pastry circle.
  11. Cut a strip of pastry that is the length of the circumference of the Brie. 
  12. Wrap it around the outer edge of the Brie and Pastry. Use a little water to help adhere the pastry edges to each other. ( This is optional, but I did it to make a tidier presentation.
  13. Place the cut heart on top for decoration.
  14. Brush the Brie with melted butter, or with a combination of 1 egg whisked together with 1 Tablespoon of water).
  15. Bake 20 - 25 minutes, or until golden brown.
  16. Serve with fresh fruit, toasted Baguette or crackers.


No comments:

Post a Comment