December 15, 2014

Baked Brie

Once I learned how ridiculously easy baked Brie is to make, I was hooked.  For awhile now it's been my go to for holiday parties, family gatherings, and any other excuse to get a group of people together to eat.

Well, my secret's up... Here's the easy crowd pleaser for this holiday season.

What's in the fridge:
1 wheel Brie
1 sheet of puffed pastry
A "drizzle" of maple syrup

Preheat oven to 350

Ready for this...?  Take the dough out of the freezer.  Tricky, I know.  Honestly though, getting the dough to the right temp is the hardest part of this appetizer.    I put the dough in the fridge the night before and then get it to room temperature by leaving it in open air for about 15 minutes
Roll out the dough so that the creases are no longer too visible and so that it is big enough to wrap around the brie.  If the dough is too sticky, put it in the fridge for a little bit.

Place brie in the center of the dough and drizzle top with maple syrup.  For an alternative, you can also use any kind of jam, or just leave it as is.

Side note: would love to cook at home all day and take advantage of the natural light for pictures, such a difference!

Next, gently wrap the brie with the dough, being careful not to leave any exposed spots.  Also, try to make it sealed so that the syrup doesn't leak out. 

You can even get fancy with any extra dough.  Here's a star / person / Maggie Simpson

When the dough is the right temperature you can try to smooth out some of the lines. I didn't do very much of that here.

Bake in the oven on a greased cookie sheet until golden brown, 45-50 minutes.

Let cool for about 15 minutes before serving.  

It's great served with a sturdy cracker or French bread.

Happy holidays and happy cooking!
Booooooooon Appetit!

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