Brie En Croute with Figs & Rosemary
This Brie En Croute with Figs & Rosemary might be better suited to Fat Tuesday (emphasis on the "fat") than Ash Wednesday, but it's fantastic. It's a warm, heavenly mess of gooey and sweet and buttery and crisp -- and since it's simple to put together but comes out looking fancy, it'd be perfect for a party or nice dinner.
Or as a personal snack. At parties, I usually eat a few crackerfuls of brie and then politely leave the cheese plate to other folks. Turns out when you're an adult and can make all sorts of bad food decisions with reckless abandon, you can eat the entire wheel of brie by yourself (though, given that I felt decidedly gross after doing so, perhaps I shouldn't recommend it). Here's to moderation!
Brie En Croute with Figs & Rosemary
Recipe by: Willow Bird Baking
Yield: This recipe would probably serve about 5-6 people at a party.
Ingredients:
1 sheet of frozen puff pastry, thawed (or make your own!)
1 8-ounce wheel of brie (rind on)
1/4 cup fig jam or preserves
1/4 cup chopped dried figs
1 1/2 tablespoons roughly chopped rosemary
1 egg
1 tablespoon water
Directions:
Preheat oven to 425 degrees F. In a small bowl, mix jam, chopped figs, and rosemary. Set this in the fridge until you're ready to use it.
Gently roll out the sheet of puff pastry on a lightly floured surface just enough to smooth out the seams and thin it a bit. Spoon your jam mixture into a small circle (about the size of your brie wheel) in the center of the pastry sheet and place your brie on top of it snugly. Carefully pull the puff pastry sheet up around the brie, cutting off any excess (I use a clean pair of kitchen scissors) and pressing the pastry to seal it together at the top. Use a pastry brush to dust off the excess flour.
Place the covered brie seam side down on a baking sheet covered with parchment paper or a silicon baking mat. Use scraps to decorate your brie, if you wish. Whisk egg and water together in a small bowl and use a pastry brush to apply this egg wash to the whole surface of the pastry. Bake this wheel at 425 degrees F for 18-25 minutes, or until it's good and golden brown (if you have decorations on top, check it early and often to see if you need to cover them with foil, because they'll darken quicker than the rest of the wheel). After removing your wheel from the oven, let it sit for 15 minutes if you like it very melty and about 20-25 minutes if you like an average melt (as pictured above). Then serve with toast or crackers.
To read my thoughts about Lent, see how my dessert frenzy originally began, and see more photos of cheeeeeese, please head over to Willow Bird Baking!
x-posted to food_porn, cooking, picturing_food, and bakebakebake
Or as a personal snack. At parties, I usually eat a few crackerfuls of brie and then politely leave the cheese plate to other folks. Turns out when you're an adult and can make all sorts of bad food decisions with reckless abandon, you can eat the entire wheel of brie by yourself (though, given that I felt decidedly gross after doing so, perhaps I shouldn't recommend it). Here's to moderation!
Brie En Croute with Figs & Rosemary
Recipe by: Willow Bird Baking
Yield: This recipe would probably serve about 5-6 people at a party.
Ingredients:
1 sheet of frozen puff pastry, thawed (or make your own!)
1 8-ounce wheel of brie (rind on)
1/4 cup fig jam or preserves
1/4 cup chopped dried figs
1 1/2 tablespoons roughly chopped rosemary
1 egg
1 tablespoon water
Directions:
Preheat oven to 425 degrees F. In a small bowl, mix jam, chopped figs, and rosemary. Set this in the fridge until you're ready to use it.
Gently roll out the sheet of puff pastry on a lightly floured surface just enough to smooth out the seams and thin it a bit. Spoon your jam mixture into a small circle (about the size of your brie wheel) in the center of the pastry sheet and place your brie on top of it snugly. Carefully pull the puff pastry sheet up around the brie, cutting off any excess (I use a clean pair of kitchen scissors) and pressing the pastry to seal it together at the top. Use a pastry brush to dust off the excess flour.
Place the covered brie seam side down on a baking sheet covered with parchment paper or a silicon baking mat. Use scraps to decorate your brie, if you wish. Whisk egg and water together in a small bowl and use a pastry brush to apply this egg wash to the whole surface of the pastry. Bake this wheel at 425 degrees F for 18-25 minutes, or until it's good and golden brown (if you have decorations on top, check it early and often to see if you need to cover them with foil, because they'll darken quicker than the rest of the wheel). After removing your wheel from the oven, let it sit for 15 minutes if you like it very melty and about 20-25 minutes if you like an average melt (as pictured above). Then serve with toast or crackers.
To read my thoughts about Lent, see how my dessert frenzy originally began, and see more photos of cheeeeeese, please head over to Willow Bird Baking!
x-posted to food_porn, cooking, picturing_food, and bakebakebake