Bake Brie

Sahar02 · Oct 5th, 2007, 09:39 PM

Hey all -- has anyone made baked brie before? Anyone have a recipe, preferably with some sort of fruit preserves?

MARRIED NY · Oct 6th, 2007, 11:25 AM

Brie wrapped in pastry and baked until it has thoroughly melted inside is one of the world's easiest yet tastiest appetizers. In this recipe the brie is topped with raspberry jam, surrounded with pastry and drizzled with maple syrup.
Can be prepared in 30 minutes or less.

1 large sheet of puff pastry dough or 1 tube of refrigerated crescent dinner rolls
1 round or wedge of Brie cheese
Raspberry Jam, or other sweet jam
Brown sugar
1/4 cup of maple syrup

1 Preheat oven to 350 degrees F.
2 On a stick-free cookie sheet, lay out the puff pastry or the crescent rolls flat; put brie round or wedge on top.
2 Spread jam on brie, fold dough over top. Drizzle maple syrup and place a handful of brown sugar on top.
3 Bake at 350º for 25 minutes. Let cool for 10 minutes before serving.
Serve with crackers and apple slices.

kabee banaya nahee laikin app kai lyee recipe post ker r ahe ehoon

Sahar02 · Oct 6th, 2007, 11:09 PM

thanks!

Ira · Oct 9th, 2007, 08:53 AM

Sahar if u try this recipe please let us know what it tastes like. I found a similiar recipe to what MNY posted and it had rave reviews.

cat-woman · Oct 16th, 2007, 08:44 AM

ive seen this being made on tv, but i can only eat brie in small bits coz its so heavy. when i saw them making the entire round of brie i almost fainted. how fattening would it be with puff pastry.

~Namkeen~ · Oct 16th, 2007, 09:23 AM

i just love brie, and that recipe sounds terrific

Sahar02 · Oct 16th, 2007, 10:39 PM

Okay here's what I ended up doing -- IT WAS INCREDIBLY EASY AND DELICIOUS.

A big hit.

I got a full wheel of brie, I cut it in half (so there are now two circles, rather than one). I then put apricot preserves in between the two layers of cheese, sprinkled with a bit of pecans. Then I wrapped it in a sheet of puff pastry, sprinkled pecans and poured maple syrup over that, and then baked at 375 for a while, till golden. Broiled for a few minutes right at the end.

It was soooo easy and so popular, I wish I had made more!

~Namkeen~ · Oct 17th, 2007, 08:54 AM

sounds yumm! i swear i can smell it just reading the recipe!

Femme Fatale · Oct 17th, 2007, 11:08 AM

lol namkeen, i can hear my stomach growling

~Namkeen~ · Oct 20th, 2007, 07:11 PM

femme, tum mujhse hamesha do kadam aagay hoti ho!

sahar and MNY thanks for the recipe.. i made this today using sahar idea of dissecting the brie and i put raspberry preserve in the middle. it was DELICIOUS!! it took me a while to find brie w/o the rennet though... i went to a couple of supermarkets, par jise dhoonda gali gali woh mere lil neighbourhood russian store across the street mein mili

Sahar02 · Oct 20th, 2007, 07:15 PM

^ I made it with the rennet -- still was delicious!!

~Namkeen~ · Oct 20th, 2007, 10:03 PM

well, from what i have read, brie containing rennet is supposed to taste better than vegetarian brie, but mine was quite delicious, no complaints.

some people say that cheese that has the kosher foodstamp means that it contains no animal enzymes, however i have read that it is possible for kosher foods to contain animal enzymes. moreover, many cheese companies these days do not list rennet as an ingredient, instead they use "enzymes" which is very ambiguous. i opted for Rouge & Noir brie from the Marin French Cheese Company, as their website unequivocally states:

Quote:

All milk used by Marin French is Hormone, rBST free Jersey cow’s milk that is extra rich. Rouge et Noir cheeses are Animal Rennet FREE. We use microbial enzymes and are cheeses are approved for Vegetarians.
http://www.marinfrenchcheese.com/faq.aspx

next time i'm going to try this recipe with camembert cheese, i bet it tastes even better!

Sahar02 · Oct 20th, 2007, 10:19 PM

oh wait -- nm, mine didn't have any. i thought you were referring to something else.