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
| 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.
