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Brie en Croute cheese appetizer recipe by the Marin French Cheese Company—Rouge et Noir.

Brie en Croute
Recipe

Brie en croute makes a spectacular presentation, and is surprisingly easy to prepare. Fresh fruits like apples and pears—or premium fruit preserves—are the perfect accompaniment.

Ingredients

Serves One 1-pound brie cheese—Approximately 16 portions.

1	recipe	Basic Pie Crust
1	8-ounce wheel	Rouge et Noir Brie cheese
1		egg yolk
1	tablespoon	water

Directions

Prepare the piecrust, divide the dough in two portions, and chill as directed in the recipe.
Whisk the egg yolk and water together in a small bowl, set aside.
On a lightly floured surface, roll half of the pastry into a circle approximately 2 1/4-inches larger in diameter than the Brie.
Place the Brie in the center of the pastry and draw the dough up to encase the cheese, smoothing it with your hands as you work.
Roll the remaining pastry into a circle slightly larger than the portion of the cheese that remains exposed.
Brush the rim of the brie en croute with a little of the egg mixture, then place the second pastry circle on top, pressing the dough tightly to make a seal.
Cut decorative shapes from the pastry scraps and arrange on top of the brie.
Brush the whole assembly lightly with the egg mixture.
Refrigerate for at least 1 hour.
When you’re ready to bake the brie, pre-heat the oven to 425 degrees.
Bake for 10 minutes, then remove from the oven and brush again with the egg mixture. Return the Brie to the oven and continue baking for 10 minutes more.
Cool for 15 minutes before serving. Do not try removing earlier or the hot, melted cheese will drain from the pastry.

Preparation time: Under 30 minutes with pre-made piecrust.

Recipe from the Marin French Cheese Company—Rouge et Noir

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