Monday, May 3, 2010

Pepperidge Farm® - Brie en Croute

With outdoor lunches and delighful dinner parties being held in the backyard, I thought I would share this amazing Pepperidge Farms recipe for Brie en Croute.
This is an easy recipe, and certainly makes a statement. Enjoy!

Pepperidge Farm® - Brie en Croute
Brie en Croute

Thaw: 40 minutes
Prep: 15 minutes
Bake: 20 minutes
Stand: 45 minutes
Serves: 12

Watch this elegant, sure-to-impress appetizer disappear at your next party as creamy Brie, topped with almonds and parsley, oozes out of its flaky pastry crust.

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tbsp. water
1/4 cup toasted sliced almond (optional)
1/4 cup chopped fresh parsley
1 (about 1 pound) Brie cheese round
1 box (13 ounces) Pepperidge Farm® Entertaining Quartet Distinctive Crackers

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut off the corners to make a circle. Sprinkle the almonds and parsley in the center of the circle. Top with the cheese. Brush the edge of the circle with the egg mixture. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto the baking sheet. Decorate the top with pastry scraps, if desired. Brush with the egg mixture.

Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.


Allie and Pattie said...

I LOVE Brie- I made it with pasta last week!
xoxo Pattie

Shellbelle said...

This post brought back memories for me! Christmas, 18-years ago (I remember because it was my granddaughter's first), a friend showed up and put this recipe in my brand new oven. Needless to say, she didn't properly seal the pastry and the cheese melted and burned, filling the house with smoke and a very unpleasant odor. After I forgave her, I taught her how to properly seal pastry, lol.

This is a wonderful appetizer!