Sunday, December 28, 2008

Brie en Croute

Wow, it's really been a long time since I've posted anything! We certainly haven't gone without eating (my scale will certainly attest to that!), so methinks we've spent too much time eating takeout and not trying new recipes. So it's time to catch up!

This is a fantastic appetizer for Christmas Eve, New Year's Eve, or really anytime. I originally found this recipe from Pepperidge Farm on the back of the puff pasty box, and it instantly became a favorite.

1 wheel light brie (I like to de-rind the brie, but it's not required)
1/2 sheet puff pastry, thawed
2-3 Tbsp. red raspberry spreadable fruit (any flavor you like)
Sliced almonds (optional)
1 egg
1 Tbsp. water

Preheat oven to 400 degrees.

Unfold puff pastry onto floured surface. Roll into 14-inch square, and cut off corners to make a circle. Spread fruit spread over the pastry, top with almonds, and place brie on top. Brush the edge of the pastry circle with egg mixture. Fold opposite ends over the cheese, press, and seal. Place seam-side down on a baking sheet and brush with egg mixture. Bake for 20 minutes or until golden. Let stand for 1 hour.

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