Brie In Puff Pastry Recipe
This is a lip smacking Brie In Puff Pastry recipe which will knockout anyone who eats it. Excuse my excitement. Brie In Puff Pastry as an Appetizer never fails to impress. If you have a lot of Cheese on hand then you know its time to make some Brie In Puff Pastry. I am sure both of us will be in agreement that this Brie In Puff Pastry is truly scrumptious.
Ingredients
1 17 1/4-ounce package frozen puff pastry
1 2 1/4-pound wheel Brie (8 inches in diameter)
1 egg yolk
1 tablespoon water
Green or red seedless grapes for garnish
Directions
1. Let frozen puff pastry stand at room temperature 20 minutes to thaw slightly.
2. Unfold one sheet of pastry on lightly floured surface. With floured rolling pin, roll pastry to a 13" by 10" rectangle. Cut a 13" by 1 1/2 strip and an 8 1/2-inch circle from the rectangle. Repeat with remaining sheet of pastry.
3. In cup, with fork beat egg yolk and water.
4. Preheat oven to 425°F. Place one pastry circle on ungreased cookie sheet; center Brie on pastry circle. Brush side of Brie with some yolk mixture. Wrap the two long pastry strips around side of Brie; press strips firmly against Brie so they stay in place. Brush pastry strips with some yolk mixture.
5. Place second pastry circle on top of Brie. Press edges of circles to pastry strips to seal Brie completely in pastry.
6. With tip of knife, score top of pastry with 1-inch squares. Then brush top and side of pastry with remaining yolk mixture. Bake 30 to 35 minutes, until pastry is golden brown.
7. Refrigerate Brie about 1 hour, until it is at room temperature (if served hot, cheese will be too soft and runny). Or, if made early in day, keep Brie refrigerated. About 2 hours before serving, remove Brie from refrigerator and let stand at room temperature to soften to serving consistency.
2. Unfold one sheet of pastry on lightly floured surface. With floured rolling pin, roll pastry to a 13" by 10" rectangle. Cut a 13" by 1 1/2 strip and an 8 1/2-inch circle from the rectangle. Repeat with remaining sheet of pastry.
3. In cup, with fork beat egg yolk and water.
4. Preheat oven to 425°F. Place one pastry circle on ungreased cookie sheet; center Brie on pastry circle. Brush side of Brie with some yolk mixture. Wrap the two long pastry strips around side of Brie; press strips firmly against Brie so they stay in place. Brush pastry strips with some yolk mixture.
5. Place second pastry circle on top of Brie. Press edges of circles to pastry strips to seal Brie completely in pastry.
6. With tip of knife, score top of pastry with 1-inch squares. Then brush top and side of pastry with remaining yolk mixture. Bake 30 to 35 minutes, until pastry is golden brown.
7. Refrigerate Brie about 1 hour, until it is at room temperature (if served hot, cheese will be too soft and runny). Or, if made early in day, keep Brie refrigerated. About 2 hours before serving, remove Brie from refrigerator and let stand at room temperature to soften to serving consistency.
