take two: brie en croute
Today is Bastille Day! What better way to celebrate le quatorze juillet (or even just a random Tuesday) than with some melty French cheese tucked inside a deliciously flaky crust. Here is Christine's take on the très mouthwatering brie en croûte.
Serving a wedge of brie at a party is a sure crowd-pleaser, but wrap it in puff pastry and bake it, and it’s downright showstopping.
Every time I serve the French specialty brie en croûte, it’s gone by mid-party. No one has any shame about eating the last bit. I’ve seen people spy the last of the brie, pick up the plate right off of the serving table, and walk away with it. I take it as a compliment.
This dish also makes a perfectly satisfying meal accompanied by a green salad — think of it as inverted fondue.
Brie en Croûte
- A round of brie
- Puff pastry (thawed)
- 1/8 to 1/4 cup brown sugar
- 1/4 cup pecans
- Cinnamon to taste
- Egg white, slightly beaten
- Apples and or pear slices
Preheat oven to 350 degrees. Roll out pastry with rolling pin until it can envelop the brie. Place brie on pastry and sprinkle with brown sugar, pecans and cinnamon. Close pastry around brie. Seal edges by brushing with egg white, then pinching together. Brush rest of pastry with remaining egg white. Bake at 350 for 20-30 minutes or until brown. Serve with apples or pears.
Include an elegant dinner party Evite invitation like the one below to set the tone.
Posted by Lindsay on July 14, 2009 in Food and Drink