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Baked Brie

It’s a new year, and I realize many people will be fielding their resolutions for the next few months (or weeks) and many of those will have to do with eating healthier. Well, then this recipe is not for you. This recipe is purely of the gooey, creamy, sticky, savoury but sweet variety and has (I’m sure) an unprecedented amount of calories. So if you, like many, are into those kind of resolutions, then maybe you would prefer to look at this recipe instead. Go ahead, I won’t be hurt.

Brie is my absolute favourite cheese of all time. If you put it in front of me, I will eat it. All of it. There’s no stopping me. When I was pregnant, I would look at you with death in my eyes if you offered it to me. Brie, being a soft, mould covered cheese is not allowed on the strict diet of pregnant women, as it can carry listeriosis, a deadly toxin for developing fetuses. I could barely keep myself from just tasting a little morsel, and during my second pregnancy, I may have lost all willpower and eaten it anyway.

This recipe is great for parties as it can be made in advance and baked later at the get together. You can even prepare it the night before making, it’s that simple. The choice of preserves is up to you, though there are many possibilities when it comes to flavour pairing with Brie. Because of it’s mild flavour, it pairs well with many different varieties of tastes. You could use caramelized onions, figs and nuts, apple butter, chopped dates, you get the idea.

This is my absolute favourite way to make Brie, but only because it’s Mr. Guilty’s favourite too. If you ask me, I’d eat Brie any which way you can bring it.

One Year Ago: Chicken and Barley Soup

Baked Brie

Yield: Enough for 4-6 people to share as an appetizer
Prep Time: 15 minutes
Cooking Time: 20-25 minutes

200g frozen puff pastry, defrosted according to package instructions (or make your own)
1 200g wheel of triple cream Brie, brought to room temp
4 tbsp preserves (apricot, quince, cherry, blueberry, pear, strawberry etc.)
1 egg
1 tbsp water

1. Preheat oven to 400°F.
2. Roll out dough to 1/8″ thick and about 12″x12″.
3. Place Brie on dough and spread preserves over the top.
4. Wrap the pastry over the cheese and tuck the edges underneath.
5. Beat the egg and water in a small bowl and brush it over the pastry.
6.  Bake on a parchment lined baking tray for 20-25 minutes or until pastry is golden brown and puffed up.
7. Allow to cool for 15-20 minutes before cutting in to it.
8. Serve with sliced apples, crackers, olives or toasted bread slices.

Similarly delicious recipes on other blogs:

Mushrooms Stuffed with Brie on The Pioneer Woman Cooks
Olive Stuffed Baked Brie on Eclectic Recipes
Baked Brie Dip on White On Rice Couple
Kahlua-Pecan-Brown Sugar Baked Brie on Noble Pig
Brie Cheese & Strawberry Puff Pastry “Ravioli” Recipe with Chocolate Sauce on Cookin’ Canuck

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