Brie Wrapped in Pastry
Jean Bentley
My sister-in-law, Lani Lee, always makes this for family parties. It is one of those show stoppers- beautiful, easy, and delicious!
1 circular Brie cheese (small or large)
1 pkg. of Pepperidge Farm pastry sheets
1 egg
1/4 cup chopped nuts and 2 Tbsp. brown sugar OR 4 Tbsp. raspberry jam
Take the pastry sheet box out of the freezer and defrost according to instructions - open 2 sheets. Cut the brie cheese horizontally through the center making 2 circles. Layer the chopped pecans and brown sugar between the two circles of cheese, or if using jam spread the jam between the layers. Put the cheese on top of one of the pastry layers. Cut out a circle the same size as the cheese. Put it on top of the circles that are together. Now take the second sheet of pastry, place the cheese on top and wrap it around the bottom and sides. Connect it to the upper pastry circle by pinching it. Remove extra dough.
Brush the egg yolk on the outside of the dough (could add 1 Tbsp. of water to thin it out.) Cut out designs out of the leftover dough and place on top - like hearts, autumn leaves, flowers, whatever. Brush the egg yolk over that too.
Bake at 425 degrees for 20 minutes until golden brown. May garnish top with nuts or fresh raspberries depending on filling used. Serve with crackers and sliced apples. Delicious!
My sister-in-law, Lani Lee, always makes this for family parties. It is one of those show stoppers- beautiful, easy, and delicious!
1 circular Brie cheese (small or large)
1 pkg. of Pepperidge Farm pastry sheets
1 egg
1/4 cup chopped nuts and 2 Tbsp. brown sugar OR 4 Tbsp. raspberry jam
Take the pastry sheet box out of the freezer and defrost according to instructions - open 2 sheets. Cut the brie cheese horizontally through the center making 2 circles. Layer the chopped pecans and brown sugar between the two circles of cheese, or if using jam spread the jam between the layers. Put the cheese on top of one of the pastry layers. Cut out a circle the same size as the cheese. Put it on top of the circles that are together. Now take the second sheet of pastry, place the cheese on top and wrap it around the bottom and sides. Connect it to the upper pastry circle by pinching it. Remove extra dough.
Brush the egg yolk on the outside of the dough (could add 1 Tbsp. of water to thin it out.) Cut out designs out of the leftover dough and place on top - like hearts, autumn leaves, flowers, whatever. Brush the egg yolk over that too.
Bake at 425 degrees for 20 minutes until golden brown. May garnish top with nuts or fresh raspberries depending on filling used. Serve with crackers and sliced apples. Delicious!
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