Baked Brie in Puff Pastry with Oregon Jam
Scaled Servings: 6 Originally: 6
- 8 ounces brie cheese
- 1/3 cup see note, high quality jam *
- 1 puff pastry, sheet of 12 inches by 12 inches
- 2 tablespoons flour
- 1 egg, beaten
- Granny Smith Apples
- Baguette
- Crackers
Directions
**My favorite jam for this recipe is Pear, Cranberry, & Pinot Noir Jam, made by Vintner’s Kitchen. Available in Hiron’s, or at vintnerskitchen.com
- Thaw puff pastry at room temperature for 30 minutes.
- Preheat oven to 375 degrees.
- Sprinkle flour over your cutting board. Place the puff pastry on top of the flour.
- Open the wheel of brie. Spread the jam over the top of the brie.
- Turn upside down and place on the puff pastry.
- Use a knife to trim the puff pastry into a round shape. Save the scraps for a later step!
- Gently pull the puff pastry around the brie, wrapping it nicely. Turn brie over and place on a foil lined baking sheet that’s been sprayed with non-stick spray.
- Use the knife to cut leaf shapes out of puff pastry scraps.
- Brush the assembled brie with the beaten egg. Place the decorative leaf shapes on the brie, and brush them with egg.
- Bake at 375 degrees for 25 minutes, or until puff pastry is deep golden brown. Let stand for 45 minutes before serving.
- Transfer brie to an attractive platter.
