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Baked Brie in Puff Pastry – How to Make it in 10 Simple Steps

baked-brie-in-puff-pastry-–-how-to-make-it-in-10-simple-steps

With a creamy, mild flavor, Brie is a cheese that almost everyone loves to eat. With a soft middle and a bloomy rind, Brie ripens from the inside out and is a great choice for cheese platters because it lacks a strong, pungent flavor. Our recipe for Baked Brie with puff pastry is a perfect appetizer for any kind of party. Wrapped in a pre-made, refrigerated puff pastry and paired with brown sugar and pecans, this treat is simple to prepare and even beginner bakers can make this elegant recipe.

When the pastry is baked, the water in the butter hidden in the pastry layers evaporates, puffing up the pastry into the light, crispy layers. Some bakers do indeed craft their own puff pastry from scratch, but the process is time-consuming, and it can be a little difficult. Therefore, for this recipe, we call for refrigerated puff pastry.

Refrigerated puff pastry gives you all the goodness and texture of those distinctive crispy layers of homemade puff pastry but without the complication of rolling out layers of dough on your countertop. Generally, you just have to unroll the refrigerated dough and then use it however your recipe calls for it.

Sometimes, puff pastry is found more easily in the frozen food aisle. If your puff pastry is frozen when you get it, just follow the package instructions for thawing it before you start preparing this recipe. Most of the time, the manufacturer recommends that you thaw frozen puff pastry in the refrigerator for about four hours.

Brie is a soft, creamy cheese that is made through the magic of a specific kind of mold, a variety of penicillin. Brie is a cheese that originated in France near the town named Brie, from which the cheese got its name. At the Congress of Vienna in 1814, Brie was named the “King of Cheeses” because of its superlative flavor and texture.

Some people do not care for the flavor and texture of the rind of this soft cheese. True cheese aficionados know that it is considered improper to scoop out and eat the middle of the cheese while leaving the rind behind. However, since this is your Brie, you can eat it however you prefer. If you do not care for the flavorful rind, gently trim away the outer edges of the cheese. This is not necessary by any means. You can definitely leave the rind intact and create this dish with the rind on the cheese.

While other recipes featuring Brie may add savory ingredients like garlic, herbs, or onions, our recipe is a sweet recipe that takes advantage of the milder flavor of the cheese. With toasted pecans and brown sugar, the Brie takes on a sweet, nutty flavor. However, this recipe is not overly sugary, so don’t worry that it takes on a dessert-like flavor. You can simply slice up the pastry encrusted wheel and eat it with a fork. Alternately, you can serve this appetizer on a tray with sliced, tart-sweet apples, and crackers for dipping and scooping the melted cheese.

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