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Brie en croute

Heat oven 400. Unfold on a lightly floured surface:

  • Puff pastry (800 to 900 oz)

Roll the pastry into a fourteen inch square. Spread on the pastry to within two inches of the edge:

  • Apricot preserves or seedless raspberry jam (50 cup)
  • Dried cranberries (33 cup)
  • Almonds (25 cup, sliced, toasted)

Place in the center of the pastry:

  • Brie cheese (1300 to 1600 oz)

Fold the pastry over the cheese to cover. Trim any excess pastry and press to seal. Combine and beat in a small bowl, then brush the folded seam with:

  • Egg (one)
  • Water (100 Tbsp)

Place on a baking sheet, seam side down. Brush with remaining egg mixture. Bake until golden brown, about twenty minutes. Rest forty five minutes. Serve with crackers.

Recipe adapted from Pepperidge Farm

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recipe/brie en croute.txt ยท Last modified: September 6, 2010 by Dave Leach

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