Thursday, November 15, 2012

Rosemary Brie en Croute

Here is a little upgrade of this recipe.  This is the perfect appetizer for the holiday season!

{What you need} 
1 wheel of Brie, I used a 13 oz 
1 package puff pastries (2 come in a pack)
1/3 cup crasins
1/4 cup honey
1/2 teaspoon chopped fresh rosemary
1/2 cup chopped, toasted pecans
1 egg beaten with 1 Tb water for an egg wash

Allow the puff pastries to defrost to room temp.  On a lightly floured surface, roll out the pastry.  In a separate bowl, stir together craisins, honey, rosemary, and pecans.  In the center of the pastry put the honey mixture.  Take the wheel of brie and scrape off as much rind as you would like.  It is edible, but makes it a little harder to cut into if there is too much on.  I shave off a lot of the rind but not enough to cut into the cheese.  Place the shaved wheel of brie on top of the pile of goods in the center of the pastry.  Fold the dough up and around the cheese, taking care to seal completely and securely.  Turn the wheel over onto a lightly greased cookie sheet so that the folds and seems are underneath.  Egg wash the entire surface.  With the other puff pastry you can roll it out and cut out shapes and press it onto the top of the wheel to add decorations.  Then egg wash the entire surface again. 

Bake at 400 for 20-25 minutes, then let the oven cool to 325 and bake for 20-25 minutes longer.  Serve with fancy crackers and fruit.

inspired by this recipe

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