Beth's Baked Brie in Puff Pastry Recipe
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- Опубликовано: 7 сен 2024
- Learn how to make my baked brie in puff pastry, a fantastic idea for holiday entertaining. I show you how to wrap the brie in the pastry and what to serve with your baked brie party appetizer!
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BAKED BRIE IN PUFF PASTRY RECIPE
Serves 15-20 guests
PRINT RECIPE HERE:bit.ly/2pMpWpk
Ingredients
(3) wheels of brie (about 4" round)
2 tbsp fig jam
2 tbsp apricot jam
2 tbsp chopped walnuts
1 tbsp honey
4 sheets of puff pastry
1 egg
METHOD:
Unwrap brie and remove any stickers. Place fig jam on one and wrap in puff pastry, seam side down. Repeat the same with Apricot jam and 2nd wheel of brie. For third wheel spread honey on brie and top with chopped walnuts. Wrap in puff pastry, seam side down.
Use 4th sheet of puff pastry to cut out decorative shapes (leaves, stars, christmas trees) with a cookie cutter. Place shapes on top of brie packages. Then brush the tops with a beaten egg.
Bake at 400 degrees for 15-20 minutes, until the pastry is puffed and golden brown.
ALLOW TO COOL FOR 15-20 mins! Otherwise, brie with run out and make a big mess! The idea is to serve these at room temperature. Place on a platter garnished with grapes and toasted raisin bread.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE! bit.ly/BethsEnt....
On my typical Sunday, I stay at home relax and bake. Monday, I bring whatever I make to work and share with my coworkers. I call it Fancy Monday. Thanks for your wonderful recipes and precious time. :)
Beth, one of my very favorite thing about most of your recipes is that the baking time is usually no longer than 30 min.
That makes a BIG difference in a busy day!!! Thank you for your posts!
Pinterest gets old and tolling sometimes and your fresh, fast and easy ideas have made a big difference for me and my kitchen.
Yeah! So glad to hear that! Guests are always impressed by this one! :)
I know it's the biggest regret of this video! It was one of my earlier videos shot and I was still learning the ropes :) Next time I will show you what it's like inside for sure! Gooey and delicious :)
Finally, I find a cooking channel that has recipes that are easy to do and that have a beautiful composition. Beth, thank you for sharing your coking secrets!
Yeah! Glad to hear it! And it's a great app for year round because you can switch out the shapes to suit the holiday or occasion :)
Aw so glad to hear that! Yes I try to make the recipes easy and quick! As a busy Mom of 2 small children that's the only way it works for me too! :)
Looks so yummy! Although I wanted to see inside of it!
Marilou Recacho I know! That's my biggest regret with this video! It was getting so late in the day, and we were losing the light, and I had one more video to shoot, so we didn't take the time to cut it! :( so sorry about that!
Oh there's nothing to be sorry about. This video sold me anyways hehe. Making this today. =) Thanks for sharing your yummy recipes.
Tried it yesterday. Did exactly what she said. It was easy and it was great. Thanks for the recipe!!! Only thing is I did 3 automatically, but only had 10 people so could have almost gotten away with one. It's good but people don't seem to devour it so I would err on having less than more. Also got the Pepperidge Farms puff pastry and it worked well. No fig jam, so just did strawberry preserves, walnut and honey, and apricot and walnuts 'cause I like nuts...a lot! but it was great. Oh, yeah, it took about 20 minutes and not 25 minutes to cook in my oven. But that extra five minutes opened up one of the Brie's and leaked cheese all over the pan, but it still came out well.
Yeah! Love hearing that :) So glad it was a hit! :)
No you are right :) Good eye! It is actually a Camembert, but we Americans use both cheeses pretty interchangeably. :)
Your videos are of such high quality, presenting wonderful recipes in elegant and classy ways! I love them!
Aw that's so sweet. Mom will be happy to hear that for sure :)
It is a soft, creamy French cheese. So delicious!
Oh that is a great idea! LOVE that! :)
Aw you bet! And WELCOME to the channel! I'm so glad you found me :)
Aw thanks :) Appreciate the support! :)
I made this all the time in the 80’s. I don’t know why I stopped. I topped it with chopped mushrooms, scallions, garlic, and a bit of wine, then I covered it with puff pastry made with butter, from a store that closed years ago. It was gorgeous.
Oh that sounds so good with all those savory ingredients! I'm going to try that! :)
I had this last night at a party. Everyone loved it . I came on youtube to find out how to make it, she served it with a nice crisp bread. If you like cheese you'll love this. I see a lot of variations for it.
Yes, all the cheese here is SO expensive! When we have friends and family come over from France and see how much a log of chevre is or a basic Camembert, that can't believe it. We just don't eat it as much here as you do in France. I think if more people did (outside of special occasions) the costs would go down :) So glad you are liking the channel!
Beth, If it seems like I have a party to go to everyday, well I’ve had three this week. The Brie braid was so successful that I tried the whole baked Brie with apricot preserves and pecans. My cut out was a Santa boot. Thanks for helping me through the holiday season with yummy ideas for food people love. You are the best!
YAY! So glad to hear they have been a success! Love the idea of the Santa Boot :) How cute! Happy Holidays to you too!!
Thank you for the tip on where you get your puff pastry. I made baked brie as one of the appetizers for my son's birthday party today and it was well-received!
Beth, I love your recipes! thanks for sharing & looking forward to more!
This was fantastic, thank you Beth
All of her recipes are so classy!!
Oh now that is a brilliant idea! Yes! That would be great! :)
I found this channel today and I've already watched so many episodes! Everything looks so delicious and I cannot wait to try some for myself.
Beth, this looks absolutely mouth-watering! And I have to say, you look SO much like your mother, the resemblance is really striking. You're both absolutely lovely, of course :)
me too! I love her videos!
Great recipe... Have a party on 15 th and I am going to give it a try! I love Brie!
Exactly, and everybody loves it! Perfect crowd pleaser
beth you are the best chef in the whole wide world
Wow, I actually made the same thing last week but with a savory pepper specialty from the Balkans. Tastes great!! I'll try the sweet version..
I know, I thought the same thing after I saw this! LOL! Sometimes when we shoot we are on such a tight schedule (since we shoot 5 recipes a day) that it's easy to over look details like this! Definitely next time!
OK, the tricky thing about puff pastry is that it really needs to be baked at a high temp in order to puff up. 325 I don't think would do the trick. BUT, what you could do is bake your baked brie at the right temp. Let it sit out at room temp (but no more than 1 hour) and then pop it in the 325 oven with the turkey, just for about 10 mins to warm up. But not longer or the pastry might burn and over cook. Hope that helps? :)
That helps a lot - thanks Beth for being so awesome. I'm going to try all three - will take pictures and share :-)
I was waiting the hole video to see the inside of the brie!! They look awesome!
Oh yes that would be good, I just might be afraid that pouring the hot honey and walnuts on the brie would cause it to start melting, and also be a bit too warm for the puff pastry. That stuff is temperamental LOL! And has to be cold when you bake it or it won't keep its shape or puff up :) And yes you are so right I should have cut into it! I thought the same thing after watching it as well :) Next time for sure
Aw thanks for that :) You're too kind!
Hmmm, I'm not sure how that would taste? Since wonton wrappers tend to get hard if baked. This might sound really decadent but I can't help but think of slicing a little wedge of cheese, tighten in a wonton wrapper and then deep fry? Whoah that would probably be really good! And then use the jams, thinned with a little water as a dipping sauce. :)
Yeah! So glad you found me :)
Making this tomorrow for my husband and I can't wait. Thanks Beth. Love Marina from Newcastle Upon Tyne England xxx
Ha ha ha ! I do that so that you will try them and have people over! :) It's my underlying mission to get people to spend more time with their friends and have people over :)
Love it! I normally make this without the fillings and serve it with toasted baguette slices and sliced apples. It's usually a big hit. This year I was thinking about serving it some preserves and nuts on the side. Never thought about using them as fillings. Thanks for the idea! :)
Thank you ….love brie
made this for an app. and it was a huge hit!!! thanks beth!
I make these ALL the time! I have people and family that prefer raspberry jam, not apricot so I make mini ones for everyone c: We eat them straight out of the oven because they are SO good all warm and gooey.
Wow you look like your mom! These are beautiful and they look delicious!
yeah, that's a great idea!
Ha! Yes I look a lot like Mom, with Dad's coloring :) The perfect mix! OK, so Guest slice off little wedges, like a pie. You should get about 8-10 wedges out of a 4-5 inch wheel. It's the kind of thing they cut as they go, "self serve". The rind is fine, it's perfectly edible and softens when bakes. The cheese does adhere to the pastry, but creates a little air pocket in between. Hope that helps? Good luck with the party!
Yes of course. I'd go with raspberry :) Enjoy!
I wanted to see the inside slice
me too
Me too!
Me too!
Mais oui! That one is on the agenda for Valentines Day :) So many people want to know how to make those, and they are so pretty to give to a loved one. So yes look for that video in early Feb! Stay tuned! And thanks for your sweet comments! :)
This was a delicious appetizer. Thank you so much!!!
Love it
Can not wait to try it)))
These turned out amazing! They're so cute and sooo delicious. [: Thanks Beth!
Ha yes. People say I'm My Mom, with my Dad's coloring! LOL! That's genetics for you! So glad you are enjoying the videos, and the channel! :) Happy New Year! Beth
I agree!
i am so glad i came across this! i ate this at a wine tasting and tried to make it. unfortunately, i couldnt find a good video/recipe at the time.
thank you!!!
Brie cheese is a type of French cheese that is soft and runny, it's mild in flavor and pairs beautifully with sweet things like raisins, or other fruits :)
Hi Beth, I just love this idea for an appetizer platter. I'm catering a party next weekend and want to make this exactly as shown. A couple questions... when serving, how does it come out? Do the guests slice it? Does the brie adhere to the puff pastry? Also, what happens to the rind when it bakes? Thanks in advance and thank you for a very exciting recipe for entertaining (ps... you look like your mom!) Happy holidays!
Oh yes! That would be a great idea! I would bake them at the same temp, but maybe only for 10-12 mins. Just keep an eye on them, you want to pull them out once they turn golden brown and puffed up. Let me know how they turn out? Great idea! :)
Yes of course, it's through this type of feedback that I'll come to understand what ingredients are universal. I thought puff pastry would fall into that category :) But good to know that may not be available everywhere!
Sure you would just add the filling, wrap it in the pastry. Then store on a plate well covered with foil. The next day, cut your shapes, add egg wash and bake. I wouldn't recco baking it and storing overnight and reheating it since the pastry would then get soggy in the fridge and not be as good :)
I just had this on Labor day at a friends house, it was delicious.
Oh yes those are my favorite types of recipes "Minimum effort for Maximum impact"! LOL! great with a nice port too!! :) Enjoy!
Amei , muito lindo, parabéns
looks amazing, you are so good at cooking and presentation Beth!
I make that a lot ! but I'm French, that's not Brie but Camembert. ahah
Mandy Brenda I agrée. I buy that brand in France and in the U.K..
Sounds delicious!!! Heaven in the mouth!!! Will try these soon
I love love love your videos! :)
I saw the title and my mouth started to water.
Aw thanks. As my channel grows, we'll be able to produce more videos. But for now we are committed to 1 x a week :) And you can always catch me on KinCommunity too!
You could actually place some diced black forest ham on top, instead of the jam, for a savory twist. That would be delicious too!
You can fry the grapes in honey as well- very nice!!!
love it!!!
I usually never watch cooking videos on youtube but this channel popped up in my suggestions and I am so glad I found it, a total happy accident! (: haha
You look JUST like your mum ♥
Tena Galovic more like her dad !
That looks so delicious! 😋
Hmm sure mozzarella could be an interesting twist. But I wouldn't use jam or honey inside, instead I would use either some sun dried tomatoes or basil pesto, or both! That would actually be yummy. But use whole mozzarella, not grated.It will work better. Enjoy!
thank you so much Beth like always wonderful and yummy recipes :)
Aw thanks :)
That video was actually uploaded by Laura's channel. and because it was a collaboration, just for the week, I believe it is now unlisted. But, I'm going to be rediting my recipes from that collab and posting them here in the next week or two, so stay tuned!
This is amazing! Thanks, Beth! :)
A woman after my heart....you are just so classy. Love this very much. Must try some time. Thanks love...😅
No it's not too strong, it's pretty mild in fact. It's creamy and gooey and really delicious!
I love the s'more pie it is really good
Thank you for this recipe,I'll try it!
Sounds easy... I can do this... Thanks.
YUMM!!!!
i love this !! and good lord you look just like your mom xD
thanks beth i really love you ans your awesome channel
Aw glad you think so! LOL! :)
I've watched many baked Brie videos, made several myself and here is my time-saving input.
- Chop roasted walnuts/pecans or smoked almonds with a chef's knife to achieve even-sized bits. Food processors produce small and coarse bits and powder.
- No need to flour your cutting board. Unwrap the pastry dough and leave it wrap side down on a cutting board. The dough is rectangular and the Brie is circular so place it towards one side evenly and cut squarely away the extra dough to make accents on top. Some doughs come with a parchment paper to bake on.
- Cut the Brie cheese wheel along the side with a long knife so you have two thinner discs - Spread half of the chopped nuts on the dough and then place the first Brie disc on it, rind side down
- Sauté diced onions or shallots with butter and towards the end as they brown add a pinch of sugar until caramelized. Then sauté chopped mushrooms separately (as they give off moisture) and mix together. You can go further and add wine once the mushrooms have cooked and then reduce it. Even further - roast some garlic cloves with olive oil, chop it up and add to the mixture (for the garlic lovers). Spread all of the mixture on the Brie disc. You can go even further and add some grated Parmesan or Asiago cheese and also strips of Prosciutto. Then place the second Brie disc on top, rind side up (sandwiched)
- Add the rest of the nuts on top of the Brie - Beat one egg and brush it on the dough edges to make a "glue"
- Fold up the dough on all sides and pinch to seal areas
- Place parchment paper on top, then place a baking sheet or pan over it (baking surface downward) - Hold the cutting board and baking sheet/pan and flip over. Now you have an evenly flat surface on top.
- You can use a strip of dough to make a border crust along the entire outside of the wheel. Get creative! Use cookie cutters of maple leaves or Yoda heads for the extra dough accents. You can flatten out the dough and cut "linguine" strips to make a braid to put along the wheel's edge.
- Brush all the dough with egg and you're ready to bake
- Some say to put it in the freezer for an hour before baking, but for me it resulted in cold/unmelted cheese in the center. Regardless of oven temperatures and baking times, the pastry will eventually brown and then burn to a char.
- Make sure you cut it with a VERY sharp knife otherwise it will smoosh down with pastry bits falling away, while becoming a sorry-looking mess - Keep it simple as the onions/shallots and mushrooms will give great flavor. Skip the salty-versus-sweet argument
- Don't use ingredients like fruit jams/compotes, because it will taste disgustingly sweet and you'll just have leftovers. It's supposed to be a pre-dining hors-d'oeuvre, not a dessert-like apple/blueberry pie. If really needed use dried fruit. DON'T become a sell-out and use bacon!
Love it-great presentation-easy and I like the raisin bread toasted idea! What a great job-I subscribed-you are really terrific-thank you!
aww thank you :) I'm so glad you enjoyed the video! Hope you enjoy the brie! It's a tasty one! :)
Ha! This is not for 1 person, but for a crowd of about 20. Each person has maybe 1-2 small wedges of it :)
Seems to be a thick chunk of pastry on the bottom, but will have a go with it, looks delicious. I would have liked to see you cut into it.
Hi! Each person would cut off a little wedge like a pie :)
I especially like the gravy with curry powder I made it before
Yum!