Baked Brie Recipes
Puff Pastry-wrapped Baked Brie
This recipe is for an 8-10 inch brie. If using a smaller one, adjust size of pastry and cook until golden brown, but may not take the full 20 minutes.
1. Thaw one sheet of Pepperidge Farms (or other) Frozen Puff Pastry (will take about 30 minutes.
2. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.
3. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut off the corners to make a circle. If you plan to put any ingredients (jams, nuts, pesto or otherwise) in the baked brie, place them in the center of the puff pastry circle. Top with the cheese – do not remove the rind of the brie. Brush the edge of the circle with the egg mixture. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto the baking sheet. Decorate the top with pastry scraps, if desired. Brush with the egg mixture.
4. Bake for 20 minutes or until the pastry is golden brown. Let stand for at least 10 minutes before serving. Serve with crackers and onion jam, if desired.
Caramelized Onion & Garlic Jam
3 sweet yellow onions, very thinly sliced (radial julienne)
12 cloves garlic, peeled and very thinly sliced
¼ cup olive oil
¼ cup light brown sugar
½ tsp. kosher salt
¼ tsp. finely ground black pepper
¼ cup balsamic vinegar
½ cup water
In a wide-bottomed sauce pan or skillet, heat the olive oil. Begin to cook the onions over medium-high heat. Toss frequently until they begin to wilt down and start to color. Turn heat to low. Allow onions to sit and color, stirring just often enough to allow coloration, but no burning on the bottom. The more slowly cooked, the better sweet flavor will develop from the onions. When onions are a golden brown to light caramel color all over (at least 30 to 40 minutes), add the slivered garlic cloves. Allow to cook 20 more minutes on low, or until garlic is also light brown and very softened. Sprinkle the mixture with the brown sugar, salt and pepper. Deglaze the pan with the balsamic vinegar and water. Reduce until the onions are a syrupy consistency. Taste and adjust flavors to your liking. Serve alongside plain or herb-filled puff pastry baked brie and crackers. So good!!
Chipotle-Apricot Glazed Baked Brie with Toasted Almonds
1 8-inch wheel brie (do not remove the rind)
4 oz Apricot jam or preserves
2 tbsp. chipotle purée, (including one actual chipotle if you like it spicy!)
½ cup toasted slivered or sliced almonds
¼ cup chiffonade or chopped parsley (optional garnish)
Preheat oven to 375ºF. Toast almonds, if not already done. In a small bowl, smash the chipotle pepper with a fork, until smooth. Add the purée and apricot jam together and mix well. Place the brie in a glass pie plate, which will be the cooking and serving plate. Smooth the apricot-chipotle glaze over the entire top surface of the brie. Bake brie for 20 minutes, or until sides start to sink, showing that the inside cheese is melted. Remove from oven. Sprinkle top with the toasted almonds and chopped parsley, if desired for some color garnish.
Serve with crostini or crackers.