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Baked Brie in Puff Pastry with Honey-Walnut Sauce
Baked Brie in Puff Pastry with Cranberry Sauce
Baked Brie with Dried Fruit In Puff Pastry
Brie en Croûte
Baked Brie in Puff Pastry with Cranberry Chutney
Stuffed, Baked Brie
Baked Brie with Caramelized OnionsG
Pastry Wrapped Baked Brie with Truffled Crabmeat Filling

Baked Brie in Puff Pastry with Honey-Walnut Sauce

1 sheet frozen puff pastry, thawed
1 8 ounce (or 2 four ounce) wheels Brie
1 egg, beaten (for glaze)
1/4 cup butter
3 tablespoons honey
1 1/2 teaspoons minced garlic
2 tablespoons chopped walnuts
1 tablespoon chopped fresh parsley

Preheat oven to 400. Roll out puff pastry sheet on lightly floured
surface. Place brie in center, and fold pastry around it, sealing
seams. Transfer to baking sheet, seam side up. Brush pastry with egg
glaze. (Can be prepared 6 hours ahead. Cover and refrigerate.) Bake
brie until pastry is golden, 18-25 minutes.
Combine butter, honey, and garlic in small saucepan over low heat. Stir
until butter melts. Divide sauce between two plates (if using 2 wheels
of brie). Sprinkle sauce with walnuts and parsley. Place pastry wrapped
brie atop sauce on plates and serve with assorted crackers.

NOTE: This is in Bon Appetit.


Baked Brie in Puff Pastry with Cranberry Sauce


Cranberry Sauce:
1 lb Fresh or thawed frozen cranberries (about 4 1/2 cups), picked over
1/4 c Red-currant jelly
3/4 c Demerara or light brown sugar
2 Tbsp Fresh lemon juice
2 Tbsp Kirsch or brandy

2 pk (17 1/4-ounce) frozen puff pastry sheets (4 pastry sheets), thawed

1 lg Egg, beaten lightly
1 Wheel (2-pound) firm Brie (rind intact), chilled

Make cranberry sauce:
In a large saucepan simmer sauce ingredients, stirring frequently,
until thickened, about 20 minutes. Transfer sauce to a heatproof bowl
and cool. Cranberry sauce may be made 1 week ahead and chilled,

Put Brie on a work surface and with a 2-inch round cutter cut out 10
rounds, pressing scraps together as necessary. Press thumb deep into
middle of each round to form a small indentation and fill each cavity
with about 1 teaspoon cranberry sauce, reserving remaining sauce. Chill
cheese rounds on a baking sheet.

On a lightly floured surface unfold 1 pastry sheet (do not roll out
pastry) and with a 2 1/4-inch round cutter cut out 10 rounds. Transfer
pastry rounds to another baking sheet and chill. Unfold remaining 3
pastry sheets and with a 5-inch round cutter cut out 10 rounds (there
will be pastry left over). Transfer pastry rounds to a third baking
sheet and chill.

On cleaned work surface arrange 1 large pastry round and brush top with
some egg. Center 1 cheese round on pastry and wrap pastry up over
cheese to form a 3/4-inch border on top of cheese. Brush border with
some remaining egg and top with 1 small pastry round, pressing edges of
dough together gently but firmly to seal. Brush round with some
remaining egg and chill on a baking sheet. Make more wrapped Brie with
remaining pastry and cheese rounds in same manner. Chill each wrapped
Brie, uncovered, at least 30 minutes. Brie may be prepared up to this
point 1 day ahead and chilled, covered loosely.

Preheat oven to 425 F. and lightly grease another baking sheet.

Bake Brie on baking sheet in middle of oven 15 minutes, or until puffed
and golden. Cool Brie on baking sheet on a rack about 10 minutes.

Serve Brie warm with reserved cranberry sauce.

Serves 10 as a first course

Source: <>

Baked Brie with Dried Fruit In Puff Pastry

Those of you who have been to functions at Domaine Carneros may have
experienced our dried fruit baked brie. It is always the most popular
item we serve and requests for the recipe are always forthcoming.
Besides being delicious, it is easy to make and the fruity flavors and
creamy texture allow it to pair beautifully with our sparkling wines!

Serves 12

2 Pounds Brie -- round or wedge
1/4 Cup Sparkling Wine -- or brandy etc.
1/4 Cup Dried Apricots -- or any dried fruit
1/8 Cup Toasted Walnuts -- rough chopped
1 Sheet Puff Pastry -- thawed
1 Each Egg Yolk
1 Tbsp Water

Place Brie in the freezer for about thirty minutes to make it easier to
handle. In a saucepan, bring wine and fruit to a boil and remove from
heat. Cool. Cut Brie in half lengthwise, so you have a top half and a
bottom half. Roughly chop fruit into 1/4 inch pieces and mix with toasted
walnuts. Place mixture on bottom half of Brie, spread evenly and cover
with top half. On a floured surface, roll out thawed puff pastry to about
half the original thickness or until it will cover both the top and bottom
of the brie. Whip egg yolk and water. Place filled brie in the center of
the rolled out dough and wrap brie completely, sealing overlapping dough
with egg wash. At this point, the brie may be stored in the freezer for
future use. Thaw overnight in the refrigerator before baking. For
immediate use, chill for half an hour in the refrigerator. Preheat oven
to 400 degrees. Brush with egg wash. Bake on a greased baking sheet for
20-30 minutes or until golden brown. Cool for a few minutes and serve
with freshly sliced baguette or toasted croutons.

Recipe developed for Domaine Carneros by Chef Kevin Simonson.


Brie en Croûte

>>From Martha Stewart's Hors d'Oeuvres Handbook, by Martha Stewart and

Susan Spungen.

This hors d'oeuvre can be baked several hours before serving; it is
just as delicious at room temperature. The cheese can be enclosed in
the dough the day before serving, then chilled until it is baked the
next day. Any remaining puff pastry can be wrapped tightly in plastic
wrap and frozen for up to 3 months.

1 pound puff pastry (see Note below)
1 wheel of ripe Brie (60 percent butterfat), 2.4 to 2.8 pounds
1 large egg yolk
4 Tbsp heavy cream

Roll out the puff pastry into a circle approximately 24 inches in
diameter. Remove the label from the Brie if one is attached. Place the
Brie in the center of the dough and gather up the edges, as evenly as
possible, to encase the cheese completely. You should have a bundle of
dough at the top. Tie this with a 12 -inch strand of cotton twine to
hold it together. Using scissors, trim off excess dough and chill the
cheese and dough, well wrapped in plastic wrap, on a parchment-lined
baking sheet for at least I hour.

Preheat the oven to 400 F (208 C). Whisk together the egg yolk and
the cream and brush the mixture on top of the pastry, covering as much
as possible. Bake for 35 to 40 minutes, or until pastry is puffed and
golden brown. (You may need to reduce the oven temperature during
cooking to keep the pastry from browning too quickly.)

Cool the Brie en croûte on a rack and serve warm at room temperature.

Yield: Serves 36

Note: You can also use store-bought puff pastry. Place two 1/2-pound
sheets side by side, overlapping by about 1/8 inch, and press to seal
the edge. Roll out to a 24-inch square and proceed with the recipe.

Source: <>

Baked Brie in Puff Pastry with Cranberry Chutney

This elegant recipe always gets rave reviews!
The flavors combine deliciously and the impressive presentation always
wows guests.

Cranberry Chutney

1 can whole berry cranberry sauce
1 tablespoon brown sugar
1 teaspoon ground ginger
1/4 cup hot pepper jelly
2 tablespoons Tequila


1 wheel (about 2 pounds) Brie cheese, rind intact
1 sheet frozen puff pastry dough, thawed
1 egg, lightly beaten
1 tablespoon water

To make the chutney:
Combine the cranberry sauce, brown sugar, ginger and jelly in a small
saucepot. Bring to a simmer over medium heat and cook, stirring
constantly, for 5 minutes to blend flavors. Remove the chutney from the
heat and stir in the Tequila. Allow the mixture to cool before using.

To assemble the baked brie:
Roll out the puff pastry on a lightly floured surface just large enough
to wrap the wheel of brie. (You might not need to roll too much
depending on the size of your puff pastry sheet.)

Freeze the wheel of brie for 15 minutes before slicing. Place the brie
on a flat work surface and slice the brie in half crosswise to form two
circles. Place the bottom half of the brie upside down on the puff
pastry sheet. Top the cheese with 1 1/2 cups of the cranberry chutney
and spread evenly over the brie. Place the other circle of brie, rind
side up, on top of the cranberry sauce.

Wrap the pastry up around the sides and over the top of cheese wheel,
wrapping completely and pressing the edges of dough together to form a
tightly sealed package. Carefully flip the dough-wrapped cheese over,
so that the gathered dough is on the bottom. Place the package, seam
side down, on a baking sheet sprayed with non-stick cooking spray. The
brie can be prepared up to this point and refrigerated for 2 days
before baking or frozen for up to 2 months. Be sure to bring the brie
to room temperature before baking and thaw completely if frozen.

To bake the brie:
Preheat the oven to 375 F. Combine the egg and water and brush the
mixture over the top and sides of the pastry. Bake the brie for 30-35
minutes or until golden brown. Let stand 10 minutes before serving.
Serve with crackers or crusty French bread slices.

Serves 12
>>From Chef Jamie Gwen

Source: <>

Stuffed, Baked Brie

Wheel of brie stuffed with mushrooms and goat cheese, covered with puff
pastry and baked.

2.2 lb. wheel of Brie
1 pkg. (17.5 oz.) puff pastry, both sheets thawed
1 egg, lightly beaten
For the Mushroom/Goat Cheese Filling:
8 oz. sliced mushrooms
2 teaspoons fresh thyme
2 Tablespoons dry Vermouth
6 oz. goat cheese, crumbled
freshly ground nutmeg
Accompaniments: fruit, crackers, bread

Prepare the filling:
Spray a nonstick skillet with cooking spray and heat over medium
heat. Add mushrooms and thyme. Saute for 2 minutes.
Add the vermouth and simmer for 4-6 minutes until the liquid has
evaporated and the mushrooms are tender.
Set aside to cool.
To assemble the Brie:
Keep the rind on the cheese and slice in half horizontally.
Spread the mushrooms over the bottom half and sprinkle with the goat
cheese. Add a few grinds of nutmeg, replace top and press down gently.
On a lightly floured surface, roll out the puff pastry and cut into
2 12-inch circles.
Place the Brie on one circle and , pleating as necessary, pull the
pastry up and over the side. It will not cover the top of the cheese.
Gently invert the Brie onto the other circle and again, pleat and pull
the pastry up over the wheel. Wrap in plastic wrap and chill for at
least 2 hours.
Preheat oven to 400 F. Line a rimmed baking pan with parchment paper.
Remove plastic wrap and place the cheese, seam side down on a the
baking tray. Brush with the egg and bake for 25-30 minutes or until
To serve:
Allow the cheese to rest 20 minutes before serving. Place on a serving
tray with fruit and bread as accompaniments.


Baked Brie with Caramelized Onions

"I got this recipe from my boyfriend's sister. It is absolutely
amazing, and very easy to do. Spend a little bit of time preparing, and
a lot of time enjoying! You can also garnish with candied walnuts."
Original recipe yield: 8 servings.

1 head garlic
1/4 cup butter
1 yellow onion, sliced
1 Granny Smith apple - peeled, cored and sliced
1 (8 ounce) wedge Brie cheese
1 sheet frozen puff pastry, thawed
1 tablespoon melted butter

Preheat oven to 400 degrees F (205 degrees C). Place garlic on a baking
sheet, and drizzle with olive oil. Roast for 15 to 20 minutes, or until
soft. Set aside.
Meanwhile, melt 1/4 cup butter in a skillet over medium heat. Cook and
stir onion and apple in butter until tender and browned. Set aside.
Arrange brie on top of thawed puff pastry. Top the cheese with the
apple and onion mixture. Fold puff pastry over the cheese, and pinch
closed. Brush with melted butter.

Bake about 20 to 25 minutes, or until golden brown. Serve warm. Garnish
with whole cloves of roasted garlic.

Source: <>

Pastry Wrapped Baked Brie With Truffled Crabmeat Filling

from Emeril Live

1 1/2 tablespoons unsalted butter
2 tablespoons minced shallots
1/2 teaspoon minced garlic
4 ounces wild mushrooms, stems removed, wiped clean and roughly chopped

1 cup lump crabmeat (about 1/3 pound), picked over for cartilage and
1/2 teaspoon Essence (Recipe below)
1/4 teaspoon salt
Pinch cayenne
2 tablespoons minced green onions
1 tablespoon minced parsley
1/2 teaspoon truffle oil
2 ounces goat cheese, crumbled
1 package frozen puff pastry (2 sheets), thawed
1 (1-pound) round Brie cheese
1 large egg, beaten with 2 teaspoons water for egg wash
1 bunch watercress, tough stems removed, rinsed and spun dry
Toast points, crackers, or croutons, accompaniment

Preheat the oven to 400 degrees F.
In a skillet, melt the butter over medium-high heat. Add the shallots
and garlic and cook, stirring, until soft and fragrant, 1 to 2 minutes.
Add the mushrooms and cook until they give off their liquid and start
to color, about 4 minutes. Add the crabmeat, Essence, salt, and cayenne
and cook, stirring, for 1 minute. Add the green onions and parsley and
cook for 1 minute. Remove from the heat and stir in the truffle oil.
Let cool and fold in the goat cheese. Adjust the seasoning to taste.

Roll out each sheet of pastry slightly, and cut each piece into a round
1-inch larger than the Brie. Using a paring knife, cut several leaves
or other decorative shapes from the pastry scraps. Place 1 piece of
pastry on a baking sheet lined with parchment paper.
Cut the Brie in 1/2 horizontally and lay 1 piece in the center of the
pastry sheet, cut side up. Spread the cooled crabmeat mixture over the
cut Brie and top with the remaining Brie 1/2, gently pushing the 2
halves together.
Paint the edges of the bottom piece of pastry with the egg wash. Top
the cheese with the remaining pastry sheet, pinching the edges together
to seal. Paint the top pastry lightly with the egg wash, being careful
not to let any drip down the sides. Arrange the decorative leaves on
top, and lightly paint with egg wash. Bake until the pastry is puffed
and golden brown, about 20 minutes. Remove from the oven.

Line a platter with the watercress and place the baked brie on top. Let
sit for 5 minutes. Surround with toast points and serve.

Yield: 6 to 8 servings


Emeril's Essence Creole Seasoning

from Emeril Live

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or

Yield: about 2/3 cup

Source: <>

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