Baked Brie In Puff Pastry With Jam Recipes

BAKED BRIE IN PUFF PASTRY

Steps:

• Preheat oven to 350 degrees F (175 degree C). Lightly grease a 9 inch pie pan.
• Slice the wheel of Brie in half, horizontally, so that the halves are two, flatter wheels of Brie. Lay the puff pastry in the pie pan. Place half of the Brie (rind-side down) onto the pastry dough. Sprinkle almonds evenly over the top. Place the other half of the Brie (rind-side up) over the almonds. Bundle the pastry dough around the Brie.
• Bake for 15 to 20 minutes. Let cool for 5 minutes before serving.

BAKED BRIE WITH JAM IN PUFF PASTRY

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Lay puff pastry on the prepared baking sheet. Place Brie in the center. Spread jam over the top. Fold the pastry up and over the Brie, pleating as necessary to enclose it. Gently pinch the dough together at the center to seal. Flip the Brie over so the pastry is seam-side down. Brush the pastry with oil.
• Bake until nicely browned, 30 to 35 minutes. Let cool for 5 to 10 minutes and serve warm.

EASY BAKED BRIE IN PUFF PASTRY

Steps:

• Preheat the oven: Preheat the oven to to 350°F.

PERFECT-FOR-PARTIES BAKED BRIE IN PUFF PASTRY WITH APRICOT JAM

Steps:

• Preheat the oven to 400°F (200°C).
• Using a large chef's knife, cut the white rind off the top of the wheel of Brie and discard. Put the disk into the freezer and at the same time pull out the sheet of puff pastry. Allow the puff pastry to thaw until it is pliable but still cold, about 30 minutes.
• Roll the puff pastry to a 14-by-14-inch (35.5-by-35.5-cm) square. Using a pizza cutter or knife, cut a 1/2-inch (1.3-cm) wide strip from one edge of the pastry. Transfer the dough to a parchment-lined baking sheet. Place 1 tablespoon (20 g) of the preserves at the center of the pastry and then the frozen Brie wheel. Top with the apple and cinnamon, then dollop the remaining 2 tablespoons (40 g) of preserves on top. Gather the four corners of the dough, one at a time, across the Brie to enclose it completely. Tie a simple knot with the strip of dough to make a purse.
• Brush the entire top and sides of the purse with the egg wash. Sprinkle with salt and pepper. If at any point the pastry seems like it's melting or too soft, put it in the freezer for 5 to 10 minutes before continuing. Make sure the pastry is well chilled before baking.
• Bake on the middle rack of the oven for 30 to 40 minutes, turning the baking sheet halfway through, until the pastry is golden brown and cooked through. Transfer to a wire rack and let cool for 8 to 10 minutes before serving warm.

BAKED BRIE IN PUFF PASTRY WITH APRICOT OR RASPBERRY PRESERVES

Steps:

• Preheat oven to 425.
• Lightly grease cookie sheet.
• Roll puff pastry out slightly.
• Place cheese wheel on top (leave rind on).
• Place preserves on top of cheese.
• Place almonds on top of preserves.
• Bundle Puff Pastry up and around the cheese.
• Bake for 20-25 minutes.
• Let cool for five minutes.
• Serve with your favorite crackers.

BRIE IN PUFF PASTRY

Steps:

• Roll puff pastry into a 14-in. square. Spread jam into a 4-1/2-in. circle in center of pastry; place cheese over jam. Fold pastry around cheese; trim excess dough. Pinch edges to seal. Place seam side down on ungreased baking sheet. Beat egg and water; brush over pastry., Cut the trimmed pastry pieces into decorative shapes and place on top; brush with egg mixture if desired. Bake at 400° for 20-25 minutes or until puffed and golden brown. Serve warm with apple slices.

BAKED BRIE WITH QUICK CRANBERRY JAM

Steps:

• In a medium saucepan, melt the butter over medium-low heat. Add the shallots and cook, stirring occasionally, until tender and lightly caramelized, 4 to 6 minutes.
• Add the cranberries, orange juice, sugar and salt, then stir and bring to a boil over medium heat. Reduce heat to low and simmer for 10 to 15 minutes, stirring occasionally, until the mixture is very thick and the liquid in the pan has completely evaporated. Stir in the orange zest and transfer to a small bowl to cool completely. (The jam may be made up to 1 day in advance. Store it in an airtight container in the refrigerator until ready to use.)
• When you are ready to bake the brie, heat the oven to 400 degrees. Working quickly, unfold the sheet of puff pastry on a lightly floured piece of parchment. Using a lightly floured rolling pin, roll it out to an 11-by-11-inch square (the pastry should be about 1/8-inch thick). Place the brie in the center of the pastry. Use a paring knife, and leaving a 3 to 3 1/2-inch border, trim the pastry to form a circle around the brie. Discard the scraps or save them for another use.
• Spoon the reserved cranberry jam on top of the brie, spreading it into an even layer about 1/4-inch thick. (You might not use all the jam.)
• In a small bowl, beat the egg with 1 tablespoon water. Brush the pastry border lightly with egg wash, then lift the puff pastry to wrap the brie snugly, one side at a time, trimming the pastry so you don't have too many overlapping layers. Press all sides of the brie firmly, making sure to tightly seal any seams in the pastry with your hands. Transfer the puff-pastry wrapped brie and the parchment to a sheet pan. At this point, if the pastry has warmed up considerably, place the brie in the freezer for 10 minutes to chill slightly before baking. (You can assemble the brie up to this point and refrigerate for up to 24 hours before brushing on the egg wash and baking.)
• Brush the whole exterior of the pastry generously with egg wash, then bake until the pastry has puffed and is golden brown, 25 to 35 minutes, rotating the pan halfway through.
• Drizzle the brie with honey and sprinkle with pistachios, if using. Allow to cool for about 15 to 20 minutes before cutting into it, so the cheese has time to firm up slightly. Serve warm with baguette slices or crackers.