Annual Recipes
Looking for your best appetizer recipe.?
I am having my annual christmas party and am looking for a few new really good ideas. Do you have a recipe that always gets raves? An appetizer that is easy. Thanks for your help.
This one is very showy and looks like you spent a long time on it.
Baked Brie in Puff Pastry (Baked Brie En Croute)
1 package puff pastry dough (In the freezer section usually by the Cool Whip and pies), defrosted in the refrigerator
1 2-lb wheel of brie, about 8″ in diameter
1 egg beaten with 1 TBS water for “glue” and egg wash
Roll out one piece of pastry on a lightly floured board and place brie in the center. Cut pastry around brie in a circle about 2″ larger then the brie. Brush the 2″ edge of pastry with egg wash. Make diagonal cuts in the pastry as needed and fold the pastry up the side of the brie using additional egg wash as needed to glue the pastry to the side of the wheel of brie. Set aside. Roll out second sheet of pastry and cut in a circle about 2 ” larger than the cheese. Place brie upsidedown on second pastry sheet. Brush edge with egg wash and fold up pastry using egg wash to glue the edge to the side of the pastry covered wheel of cheese. Turn brie over and place on parchment covered baking sheet (so that the raw edges of the cut pastry are on the bottom). If desired, cut decorative shapes from the scraps of dough and glue onto the top of the brie using the egg wash. Brush top and sides of brie with egg wash.
At this point the brie may be refrigerated overnight or frozen for 1 month. Let brie come to a “just cool” temperature before baking. Place in a preheated 400 degree oven for 35-40 minutes until golden brown. Let cool for at least 90 minutes before serving or the cheese will run out when cut open.
The really fun part of this recipe is that you can add fillings to the center of the brie which taste great and are a surprise when it is cut after baking.
The easiest way to cut the brie in half across the center is to get a long piece of dental floss and wind it around the wheel in the center of the cheese. Cross the ends so that the end on your right hand side is in your left hand and the end on the left hand side is in your right hand and then pull. The dental floss will slice through the cheese without making a big mess. It is easier to cut if the cheese is cold.
For the filling you can add anything you like. Sauteed mushrooms, sauteed spinich with garlic, or cranberries (or blueberries) cooked with a little brandy, chopped nuts, and ginger. Almost anything that you like that is not too runny.
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