Sweet or Savory Baked Brie in Puff Pastry

HAPPY ALMOST NEW YEAR!

Are you having a party? Am I invited? Because I would bring one of these baked Brie appetizers…

Ahh Ill just wait for all the invites to start rolling in.

And while I do, Ima tell you about these baked brie plates of happiness because well duh, its cheese.

So here we have two kinds of baked brie, because whats better than one plate of oozing cheese?

You guessed it, two plates of oozing cheese!!

First lets go classic- Baked brie in puff pastry with slathered apricot jam. I added chopped pistachios for just a little twist and some crunch. You get all the flavors here- salty, crunchy pistachios, sweetness from the apricot, and milky creaminess from the cheese. Theres literally no other way to describe this dish except for OOZING. Make sure you have those crackers, and or veggies to catch all that.

Next up, since puff pastry comes in a 2 pack, I decided I was not in the mood to wrap it up again idiotically and forget about it in my freezer, I was actually gonna use it. So, here we have a savory sauteéd mushroom and onion baked brie. I sautéed a sliced onion, added some mushrooms, gave it a few minutes to soften and laid it on top of the brie. Into the oven it went and 20 impatient minutes later, DAMNNNNN.

HAPPY ALMOST 2018!

Sweet or Savory Baked Brie

Take your pick of these sweet or savory baked brie appetizers, they are both delicious!

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Course: Appetizer

Keyword: baked brie cheese

Prep Time: 12 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 32 minutes minutes

Servings: 2 appetizers

Author: Sam Adler

Ingredients

• Sweet Baked Brie:
• 1 sheet puff pastry such as Pepperidge Farm
• 1 round of brie cheese
• 2 tablespoons apricot jelly or jam
• 1/3 cup salted chopped, shelled pistachios
• 1 egg beaten
• Savory Baked Brie
• 1 sheet puff pastry such as Pepperidge Farm
• 2 tablespoons olive oil
• 1 small yellow onion peeled and sliced thin
• 1/2 cup sliced mushrooms chopped if too big
• 1 round of brie cheese
• salt
• Crackers vegetables, and chips for dipping.

Instructions

• Sweet:
• Preheat your oven to 400 degrees F.
• Cover a baking sheet with parchment paper.
• Roll out one of the puff pastry sheets only slightly and make sure that the seams are sealed and not ripping. Repair them if they are by pressing it back together.
• Unwrap the brie and place it in the center of the dough.
• Spread the apricot jam over the brie and top it with the chopped pistachios.
• Using the beaten egg to seal the folds, start from one end and fold the dough over the center going all the way around.
• Alternatively you can cut off the corners of the dough, and start folding from there. Keep the scraps to use as decoration on top of the brie.
• To do that, simply twist the little scraps of dough and place on top of the dough once its all folded. Secure them with the beaten egg.
• Brush the decorations and the remaining exposed dough all around with the egg.
• Bake for 20 mins until the dough is puffed and golden brown,
• Cut into it with a sharp knife, and enjoy!
• Savory:
• Defrost puff pastry for 15 mins.
• In a sauté pan over medium heat, add the olive oil.
• Add the onion and a pinch of salt and sauté for 5-7 minutes until the onion is translucent.
• Add the mushrooms and stir. Sauté another 5-7 minutes until the mushrooms are soft, add more salt to taste.
• Remove from heat and let cool.
• Meanwhile preheat your oven to 400 degrees F.
• Cover a baking sheet with parchment paper.
• Roll out one of the puff pastry sheets only slightly and make sure the seams are sealed and not ripping. Unwrap the brie and place it in the center of the dough.
• Pour the onion and mushroom mixture over the brie. Its ok if some fall to the side but try to keep most on top.
• Using the beaten egg to seal the folds, start from one end and fold the dough over the mixture going all the way around.
• Brush the remaining exposed dough all around with the egg.
• Bake for 20 minutes until the dough is puffed and golden brown.
• Cut into the dough with a sharp knife and watch it ooze.

Notes

*If you don't like the rind of the cheese you can slice off the top thin layer of it before adding the toppings. This will help keep the toppings in place as well. Do this right when you take the cheese out of the fridge.