Brie en Croute, like all elegant French desserts, is easier to eat and enjoy than to bake. And when I got the excited message from Thelma saying that she had successfully baked (almost) from scratch one of these French cheese delicacies, I could not REALLY believe until I saw the evidence. Oh How Ozz-ingly delicious was that sight! If you love cheese, THIS is something you want to try.
I decided to have an e-interview with Thelma on her Brie en Croute journey. This is the un-edited e-interview. It doesn't get any more real than this. From Thelma to you:
So I wanted to make something for Thanksgiving that would be a good appetizer because my family takes forever to serve the food so we get a little antsy. I was looking up recipes and came across Brie en Croute....I've come across it before but deemed it a bit above my novice cooking level. I really like brie cheese so I thought what the heck I can try it, so I looked up videos and recipes for it. I came across the Pepperidge Farm site and they have a whole section for Brie en Croute! So after watching a few I took to the supermarket and bought my cheese and alas there were no Puff Pastry sheets only puff pastry shells (boooo!) So I improvised and bought Pillsbury Crescent dough.
You'll need:
1 egg
1tbsp water
1 can Pillsbury Crescents (makes 4 rolls)
some flour
7oz round of Brie cheese
Directions:
As I mentioned this recipe calls for puff pastry which I could not find so it was a bit difficult to work with the Pillsbury dough as it is already cut in order to make the crescents. But I just sprinkled some flour on a wooden board and rolled it out to about 10 by 10in square (enough to cover the round). In a separate bowl mix the egg with water and beat until you have an egg wash. Place the round of cheese in the center and cover the entire round with the dough and seal it using the egg wash. Make sure there are no openings. It's ok if it doesn't come out to a perfect circle, I just molded it with my hands. Next cover the entire round with egg wash so it'll create a nice golden brown crust. Once you've done that, place the round seal faced down on a baking sheet. Place in an oven that is preheated at 350 degrees for about 15 minutes or until golden brown. With the left over dough you can make designs or left over rolls. Once it is out of the oven wait at least 10 minutes for the cheese to become a bit firm, ( I cut into it too early as you can see and the cheese came oozing out) depending on how melty you want your cheese you can wait a bit longer. You can cut into your cheese and voila! You've got brie en croute! I would say that this can serve 4-6 people. This can be paired with fruits on the side or it can be filled with fruit preserves of your choice but place the filling first before the cheese. I paired it with some Nutella on the side which was just as good! This was just a test run and came out ok considering I had to do some improvisation. But just as easy. Hope you enjoy! --Thelma Lopez @ThelmaL
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