Raspberry Chiptole Glazed Brie in Pastry
Monday, 26 May 2008
Use this condiment to prepare a great hors d'oeuvre
, glaze, or even a salad dressing. This recipe for an elegant appetizer can be assembled in a matter of minutes and looks like it took a lot of work. Prepared frozen croissant pastry dough can also be used. Just roll out the croissants into triangles, overlap them, and fold them up around the cheese.
At a glance
6 to 8
- 1 sheet frozen puff pastry, defrosted
- 1 small round of brie
- 4 to 6 tablespoons ROASTED RASPBERRY CHIPOTLE SAUCE
- 3 tablespoons chopped pecans, optional
- 1 egg, beaten
Butter a baking pan and line with aluminum foil.
Roll the pastry on a lightly floured surface and cut out two circles--one approximately 7 ½ to 8-inches and the other 4-inches in diameter, or a little larger than the round of cheese. Don't discard the excess dough.
Place the larger circle on the baking pan and center the brie on top of the dough. Top the brie with the raspberry sauce and sprinkle with the nuts. Bring the dough up the sides of the cheese and press firmly so it will cover all but the top of the cheese. Brush the edges of the dough with the egg.
Brush the outer rim of the small dough circle with the egg and place over the top of the cheese with the moistened side down. Press the edges of the two dough circles together firmly to seal.
Brush the top and sides with the egg. Cut designs and/or patterns from the dough scraps and decorate the top of the pastry. Finishing by again brushing with the egg. Place in the refrigerator for at least 30 minutes before baking.
Preheat the oven to 375 degrees F.
Bake for 20 to 30 minutes or until golden brown. Let the baked cheese set for 10 minutes before serving.
Transfer the cheese to a serving dish by carefully picking it up along with the foil. Place on a decorative platter, trim away the excess foil and serve.
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