Brie Cheese Grape And Pepperoni Puff Appy Recipes

BRIE CHEESE APPETIZER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
• Slice one wheel of Brie cheese in half so you have 2 circles of cheese. Spread apricot or peach preserves on (the cut side) half of one circle of brie. Make sandwich out of the two halves of Brie, so that the preserves are in the center of both halves. Wrap the entire wheel of Brie with one sheet of puffed pastry and flip the entire concoction onto the prepared cooking sheet so the seam is on bottom. Brush the puffed pastry with the egg white.
• Bake for 30 minutes, or until the pastry in golden brown. Serve immediately.

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 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.

BRIE CHEESE, GRAPE AND PEPPERONI PUFF APPY

Steps:

• Preheat oven to 400°F (180°C).
• Defrost puff pastry. Roll out on a floured surface to a 1/8-in thick rectangle & cut into 2-in squares.
• Whisk eggs w/water, paprika + pepper & use a pastry brush to brush the surface of the squares.
• Place 1 slice of pepperoni, a sml cube of cheese & 1/2 grape in the center of ea pastry square. Bring the corners inward to form envelopes & secure each w/1 of the soaked wooden toothpicks.
• Brush the surface of the envelopes w/the rest of the egg mixture, place on a greased baking tray & bake for 15 min or till lightly browned.
• Allow to cool slightly, remove toothpicks & serve warm or allow to cool to room temp & serve.
• NOTE #1 - There was some leakage of cheese w/my trial batch, but it mostly disappeared in the 2nd batch by inserting the toothpick till it "grabs" the grape, not all the way thru the puffs. The toothpicks work great here to allow for consistently shaped puffs & easy handling! :-).
• NOTE #2 (Added after 1st review) I made 1 chg to the orig recipe & now believe it was an error on my part as it left out a main source of flavor. I have corrected for that by adding back the pepperoni slices now in the ingredients & prep.

ONE-BITE BAKED BRIE WITH GRAPE-PECAN COMPOTE

Steps:

• Preheat the oven to 350 degrees F. Toss the grapes with the oil on a rimmed baking sheet. Bake, tossing once, until the grapes burst and are very soft, 25 to 30 minutes.
• Meanwhile, spread the pecans out on a second rimmed baking sheet, and bake until very golden brown, 10 to 12 minutes. Let cool, then finely chop.
• Transfer the grapes to a small shallow bowl with a slotted spoon, leaving the oil behind. Stir in the lemon juice and zest and a pinch of salt; set aside to cool completely, then stir in the toasted pecans. (The compote can be made up to a day ahead and refrigerated. Bring to room temperature before serving.)
• Cut off just the very edges of the Brie wheel to make a rough square (it is OK if some rind remains at the corners), then cut into 30 cubes. Put a cube in each phyllo cup, and put the cups on a rimmed baking sheet. Bake until the cheese is melted, about 5 minutes.
• Top each cup with some of the compote, and garnish with a dusting of pepper. Serve warm.

GRILLED BRIE WITH GRAPES AND PISTACHIOS

Steps:

• Place a piece of aluminum foil under the rack of your grill and preheat it to medium-high.
• Drizzle the oil over the grapes and season with salt and pepper. Place the grapes and the brie onto the grill and cook, turning both occasionally, until the grapes are lightly charred and bursting, about 4 to 6 minutes.
• Remove the grapes from the heat, transfer to the serving platter and drizzle with balsamic. Continue to cook the brie for 2 to 3 minutes, or until grill marks appear and it is soft but you are still able to lift it. Add to the platter.
• Scatter the pistachios over the brie and grapes and garnish with a few basil leaves. Serve immediately with sliced baguette and crackers.

BRIE, GRAPE AND WATERCRESS BAGUETTE

Steps:

• Buy a part baked baguette while this is cooking in the oven slice some half fat brie, some green seedless grapes and wash some watercress.
• When the baguette is cooked, slice in half and spread a small layer of butter or favorite spread on it.
• Place the Brie, grapes and watercress into the bread while it is still warm -- Yummy!