Baked Brie with Fruit Preserves and a Pastry Shell
Another deceptively easy dish. And pretty much everyone I know LOVES brie. If you don't, I will refrain from judging you publicly; but I also may reserve a secret place in my heart to bear a grudge. This recipe is with tart cherry preserves. But I have also used fig jam and apricot preserves. Both are also delicious. I've also used puff pastry and phyllo dough as the casing. The choice is up to you. It can be served with crustinis, French bread slices, sliced apples or sliced pears as serving platforms. It really is quite versatile. I'm just giving you a jumping off point for the beginning of your own autonomous cooking choices. See, you did it, all on your own. ta-da!
Full Wheel of Brie
Preserves/Jam (Cherry, Fig, Apricot, Plum, etc...)
Bread and/or Fruit (for serving)
1. Lay out the Crescent Rolls onto a flat food preparation surface.
2. Place your brie in the center.
3. Top with roughly 1/2 cup (plus or minus, depending on how fruity you want it) of preserves.
4. Fold the Crescent Rolls around the sides and on the top; cutting away excess and pressing the separated edges together.
5. Once the brie and preserves are fully encased you can decide if you want to use the extra dough to make leaves or flowers or bows. Heck, if you feel like it make a dang kitten playing with string. (I made the leaves by just cutting the shape out with a pizza cutter then using it take make the lines for the leaves. Super simple)
6. Bake at 325 degrees for 25-30 minutes.
7. Let the brie sit for a few minutes after you take it out of the oven. If served too hot, the brie will be too thin.
8. Drizzle with honey.
9. Serve with French bread (toasted or not) and fruit (pears or apples).