baked brie

August 13, 2012 § 1 Comment

there are many reasons that i love my dear friend larina. she’s the kind of girl who’s always willing to lend an ear or, say, offer to go hand-walk your ailing pony into the wee small hours of the morning.  She’ll happily have you over as a houseguest (and pretend not to notice when you stay for days at time), or let you leave your car in front of her house for a months-long stretch because you broke your arm and can’t drive it. oh, and also because she introduced me to this recipe which is universally adored and often results in the making of even more friends (happy baked-brie fueled friendiversary, jess!)

the stuff:
1 small wheel of brie (the small “president” brie in the supermarket will work just fine), with the rind cut from the top, bottom and sides.

1 can of croissant dough (or puff pastry)

appx. 3T of jelly, jam, chutney or the like (at larina’s suggestion, i have usually opted for a pepper jelly for a little extra kick)

butter or olive oil for brushing

the how-to:
1. after setting the oven to preheat to 325 degrees, cut the rind away from the wheel and discard the rind.
2. grease a cookie sheet or other oven-safe dish.
3. open and unfold the croissant dough into the baking dish, carefully pinching all seams together (this is important so everything doesn’t leak out in the oven).
4. place the brie in the center of the dough, and top with the jelly.
5. fold the dough up over the top of the brie, again being careful to ensure that all seams are fully closed.
6. brush the exterior with butter or olive oil.
7. place in the oven and bake for approximately 20-25 minutes. you’re looking for the dough to begin to brown and, importantly, for the brie to get all melty.
8. remove from the oven and let sit for approximately 5 minutes so as not to accidentally serve your guests molten lava brie which is unlikely to result in the making of new friends.
9. share and make with the friend-acquiring.

*i really need to work on my pictures. to be fair, i was reminded that i should put this up on the blog only AFTER setting it out on the table. on accounta the delicious, no one can be blamed for the state of the brie, and therefore the photo.

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