don’t care what the cheese snobs say, I’m going to bring brie, and love
it, and I’m sure that everyone at the party will too. Even if it isn’t as good
as the European version it’s still pretty damn good.
the years I have made, and eaten so many different kinds of Brie en croute, or
baked brie I couldn’t even begin to tell you all of them. It is one of my
favorite things to bring to a winter or fall event, all warm gooey and
especially like to add it to most of my cheese plates, because it adds a little
something extra from just sliced cheese, and other sides.
recipe is the very first one that I ever made.
supposed to be standing up like a solid block, but sometimes when things come
out of the oven I get a little giddy with anticipation, a little over excited,
and forget that things need time to cool just a little. I suggest you let your
brie cool for 5-10 minutes, before you start cutting, or you will end up with
an oozy mess like I did.
that’s ok; it just means we had to eat it faster.
& Honey Brie En Croute
1 sheet pre-packaged puff pastry (Or croissant roll)
1 (8-ounce) wheel of Brie
½ cup chopped pistachios
¼ cup natural honey
1 egg, beaten
lined sheet. Place rie in the center of the pastry, and place the honey and
pistachios on top. Gently gather the edges of the pastry up and gather at the
top, squeezing together excess dough to enclose it. Brush the beaten egg over
the top and place in the oven to bake for 20 minutes, or until the pastry
becomes golden brown. Remove from heat and let it rest for 5-10 minutes before