Baked Brie Crostata Food

BAKED BRIE

Steps:

• Preheat the oven to 350 degrees F.
• Place the brie on a sheet pan covered with parchment paper and drizzle with the honey. Bake for 5 to 7 minutes, or until it starts to ooze but not melt.
• Serve with crackers.

BAKED BRIE WITH CRANBERRY CHUTNEY

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Cut the round of Brie in half horizontally, as if splitting a hamburger bun. Lift the top off the Brie and spread the Cranberry Chutney over the bottom half. Replace the top.
• Lay the sheet of puff pastry on a lightly floured work surface. Roll slightly with a rolling pin until the puff pastry is 3 to 4 inches wider in all directions than the round of Brie. Place the filled Brie in the center of the puff pastry.
• Trim 1 inch from each corner of the puff pastry and reserve for another use or to decorate the top of the Brie. Fold in the 4 corners of the puff pastry so they meet in the center of the Brie. Lightly brush the dough where the pieces meet with the egg. Fold the remaining edges into the center so that the Brie is tightly wrapped.
• Flip the Brie onto the prepared baking sheet seam-side down. Decorate the top of the round with the remaining puff pastry, if desired. Refrigerate 1 hour. (The filled, wrapped Brie can be prepared up to 1 day in advance.)
• Bake until golden brown, about 35 minutes. Cool on the pan at least 10 minutes, then use a large spatula to transfer to a serving platter. Serve with the remaining Cranberry Chutney, nuts, dried fruit and crackers.
• Combine the cranberries, apple, sugar, cinnamon, ginger, cloves, orange zest and juice and 1/4 cup water in a saucepan and bring to a boil. Reduce the heat and simmer until thickened, about 20 minutes. Season to taste with salt and pepper. Serve warm or chilled. Keeps refrigerated in an airtight container for up to 2 weeks.

FESTIVE BAKED BRIE BITES

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Cube each wheel of Brie into 12 pieces. They do not need to be perfect cubes. Set aside.
• Mix the cranberries and pistachios together in a small bowl. Set aside.
• Lightly dust a cutting board with flour. Unroll the crescent dough (it should be an 8-by-12-inch sheet) onto the dusted surface. Using a knife, cut 4 lines down the 8-inch side and 6 across on the 12-inch side to get 24 squares.
• Place a cube of Brie in the center of each dough square. Sprinkle about 1/2 teaspoon of the pistachio and cranberry mixture over the top of each cube of Brie. Fold the corners of each square together, lightly pinching to seal everything in. Transfer the bites to the prepared baking sheet.
• Whisk together the egg and 1 tablespoon water in a small bowl and brush the top of each bite with the egg wash. Sprinkle each with a little rosemary and a bit of sea salt. Bake until golden brown, 12 to 14 minutes. Let cool for 2 to 3 minutes.
• Carefully transfer the bites to a serving platter. Scatter the pomegranate seeds around the bites, drizzle with honey and frame the platter with rosemary sprigs for color and festive fun. Enjoy!

BAKED BRIE

Steps:

• In a medium bowl, combine pecans and sugar, using your fingertips to thoroughly mix; set aside. Line a baking sheet with a Silpat (French nonstick baking mat) or parchment paper; set aside.
• Lightly dust work surface with flour. Place 2 sheets (one box) of puff pastry on the work surface one on top of the other. Using a rolling pin, adhere the 2 pieces of the puff pastry together. Continue rolling puff pastry until it is very thin, slightly less than 1/8 inch thick. Using a pastry wheel or a sharp knife, cut the puff pastry into a 13-inch round, reserving scraps for decorating.
• Place the brie in the center of the puff pastry. Top the brie with pecan mixture, spreading to within 1/2 inch of the edge of the cheese. Be sure to remove any sugar or nuts from the puff pastry, as they may cause holes to form during baking. Fold puff pastry up and over brie to enclose. The center of the brie will not be completely covered with pastry. Transfer to prepared baking sheet.
• Lightly dust work surface with flour. Repeat rolling and cutting process with remaining 2 sheets of puff pastry. Drape pastry over the brie, tucking the edges under to enclose.
• In a small bowl, combine egg yolk and cream to make an egg wash. Cut reserved scraps of puff pastry into decorative shapes. Using a pastry brush, gently brush the decorative shapes with the egg wash, and adhere to wrapped brie. Brush the wrapped brie evenly with the egg wash. Transfer to refrigerator and chill for at least 30 minutes and up to overnight.
• Preheat oven to 400 degrees. Bake brie until golden brown and puffed, about 30 minutes. Reduce oven temperature to 350 degrees and bake until dark golden brown, 25 to 35 minutes more.

BAKED BRIE IN A BREAD BOWL RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Cut off the top of the bread boule so the top surface is flat and without crust. Slice the crusty top into sticks and set aside.
• Set the brie wheel on top of the bread and cut out a hole for the brie. Set the brie aside and remove the cut out bread.
• In a small bowl, mix the olive oil with 2 cloves of garlic and brush over the bread. Set the boule aside.
• Carefully cut the top rind off of the brie wheel. Place the brie, cut-side up, inside the bread and set it on a baking sheet lined with parchment paper.
• Scoop out about a tablespoon of the center of the brie and pour the white wine into the divot.
• Top the brie with the remaining minced garlic and chopped bacon, and season with pepper. Arrange the bread sticks next to the bread on the baking sheet.
• Bake for 15- 20 minutes, until the brie is completely melted.
• Sprinkle with chives.
• Dip the bread sticks and any other dipping items you'd like in the brie.
• To reheat, bake the brie at 250°F (120°C) for about 15 minutes, until melted.
• Enjoy!

APPLE CROSTATA

Steps:

• Combine 1 1/2 cup flour, 2 tablespoons sugar, and salt in a large bowl. Cut in butter using 2 knives or a pastry cutter until mixture resembles coarse crumbs.
• Mix water and vanilla extract together in a small bowl. Stir into flour mixture, 1 tablespoon at a time, until dough comes together. Gently roll into a ball and flatten slightly. Wrap with plastic wrap and chill until firm, about 30 minutes.
• Toss apples with 1/2 cup sugar and 3 tablespoons flour in a large bowl.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Roll dough out to a 12-inch circle on a floured work surface. Transfer to the baking sheet. Arrange apple slices in the center of the circle, leaving a 2-inch border all around. Fold up border over apples, pinching together slightly.
• Combine 1 tablespoon sugar and cinnamon in a small bowl. Sprinkle over apples.
• Bake crostata in the preheated oven until crust is golden brown, 30 to 40 minutes.

BAKED BRIE EN CROUTE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk egg and water together to make egg wash.
• Roll out puff pastry gently to a 14-inch square. Trim corners with a knife or pizza cutter to make a circle. Spread apricot preserves over the pastry, leaving a 1-inch margin around the edge. Sprinkle cranberries and almonds over the pastry, and place Brie cheese in the center.
• Brush the edges of the pastry with some of the egg wash. Fold top and bottom of pastry over the dough; trim 2 inches off each edge. Fold remaining pastry on top to cover the Brie cheese completely. Press the seams with your fingers to seal. Remove any excess apricot preserves that leaks out.
• Transfer wrapped cheese, seam-side down, to baking sheet. Brush top with egg wash.
• Bake in the preheated oven until top is golden brown, about 20 minutes. Let stand before serving, about 30 minutes.

BAKED BRIE CROSTATA

Steps:

• Preheat the oven to 400 degrees F.
• On a clean, lightly floured surface, roll the puff pastry out to an even thickness, about a 13-to-14-inch square. Place the Brie wheel in the center of the pastry and cut the pastry into a round 4 inches wider than the cheese on all sides. Remove the cheese and brush the pastry with a thin layer of beaten egg.
• Spoon the cranberry chutney into the center of the rolled pastry and spread with the back of a spoon so it is the same size as the circle traced for the Brie. Place the cheese on top of the chutney.
• Working from the bottom of the circle, begin folding the pastry over the cheese. It will not cover the cheese completely; rather the pastry should just come 1 to 2 inches over the edge of the cheese. Work all the way around the cheese until all the pastry is folded, forming a neat packet around the cheese. (If the pastry is too soft at this point, place in the refrigerator for 15 minutes to firm up.)
• Cut a 2-by-2-inch 'x' in the center of the exposed cheese.
• Brush the folded pastry with more beaten egg and sprinkle with the bagel spice or sesame seeds if using. Transfer to a baking pan and place in the oven. Cook until golden brown, 20 to 25 minutes. Cool 10 minutes before serving. To serve, cut into wedges. Serve with crackers if desired.

BAKED BRIE

Steps:

• Preheat the oven to 400 degrees F.
• Using a warmed sharp knife, or unflavored dental floss (See Cook's Note 1) cut the wheel of brie in half horizontally and separate the top half of the wheel from the bottom half. Sprinkle the bottom half of the brie with the dried cherries, toasted almonds, and brown sugar. Replace the top half of the brie and apply pressure to secure the stuffing. Working on a well-floured surface, roll out the puff pastry so that it will fully cover the brie. Place the brie in the middle of the puff pastry and fold the excess pastry around the wheel. Put the wheel aside. Roll out another piece of puff pastry and cut out a circle the same circumference as the top of the brie. Save the trimmings for decorations. Using a pastry brush, brush the egg on top of the brie in the puff pastry and place the circle on top. Brush the top of the circle with egg. Cut out decorations using cookie cutters or a small knife on top of the brie. Brush the entire top side of the brie with the egg and place the brie on a sheet pan lined with parchment paper. Bake for 20 to 30 minutes or until the pastry begins to turn golden brown, then turn the temperature down to 325 degrees F and bake for another 20 minutes. Serve on a pretty platter. See Cook's Note 2.
• Cook's Note 1: Instead of using a knife to cut the brie, use a piece of unflavored dental floss. Make an initial cut half way down, along the outer side of the brie with a pairing knife. Then, take a long piece of dental floss and wrap it around both hands. Starting at the front of the wheel at the initial cut, work through the wheel with the floss, separating the top half of the wheel from the bottom.
• Cook's Note 2: The brie can be made, wrapped securely and stored in the freezer up to a month ahead of time.

BAKED BRIE

Steps:

• Take out the pastry to defrost, this will be the most time consuming step.
• Once it is defrosted, roll the dough out to more of a round shape.
• I do this right on the cookie sheet that I am going to cook it on.
• I also like to have a layer of parchment paper so that it won't stick later.
• Preheat the oven to 400.
• Once the dough is rolled out, spread the preserves lightly on the entire surface.
• You may not use all the preserves, it should be just a thin coating.
• Cut the rind off the top of the brie only.
• Place the brie in the center of the pastry.
• Use a knife to break the almonds.
• In a pan heat them with the butter for 3-5 minutes, stirring constantly.
• Layer the brown sugar on top of the brie.
• Place the nuts on top and finish off with the cinnamon and nutmeg.
• Fold the pastry up around the brie, not pulling to make holes.
• Squeeze the pastry together, using wet hands or extra preserves to help it stick.
• Beat one egg with a little water to make an egg wash.
• Brush the egg onto the pastry all over.
• Place the brie in the oven for 20 minutes.
• Check on it at this time, some ovens need a few extra minutes to give it a nice golden color.
• Serve with crackers or without.
• I have used this as a stand in for cheese and crackers and as a side dish for beef stew, and both times every bite disapeared.

MIXED BERRY CROSTATA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line two small cookie sheets with parchment paper.
• Unroll pie crust dough rounds separately onto the prepared cookie sheets.
• Mix together 1/4 cup sugar and flour in a bowl. Sprinkle 1/2 mixture on each dough round, leaving a 1-inch border.
• Divide and arrange raspberries, blackberries, and blueberries evenly on top of flour-sugar mixture on each dough round. Squeeze juice from 1/2 lemon over each berry mixture.
• Fold in 1-inch border of dough on each round, pleating as you move, in order to keep all the berry juices inside. Brush beaten egg onto the pleated crusts. Sprinkle both crusts and both berry mixtures with 1 tablespoon sugar.
• Bake in the preheated oven until crusts are golden, about 25 minutes. Let cool for 10 minutes or serve warm.

BAKED BRIE

Steps:

• Preheat oven to 400 degrees F.
• In small skillet, melt butter over medium heat.
• Add onion & garlic. Saute until onion is golden brown, then set aside.
• Microwave Brie & cream cheese in large bowl just until melted.
• Whisk in onion mixture, sour cream & remaining ingredients [except for the loaf of bread!].
• Season to taste with salt & pepper.
• Cut off top of bread loaf, & scoop out center, leaving 3/4" thick shell of bread.
• Spoon in cheese mixture.
• Cover with bread lid, & wrap in foil.
• Bake cheese-filled loaf until filling bubbles, about 1 hour.
• Unwrap & place on platter.
• Remove bread lid, & sprinkle sheese with paprika.
• Serve with crackers and/or vegetables [broccoli/cauliflower florets, carrot & bell pepper sticks, etc.

BAKED BRIE EN CROUTE

Steps:

• Preheat oven to 375°F.
• Defrost puff pastry for approximately 15 to 20 minutes and unfold.
• In a saucepan, melt the butter over medium heat.
• Saute the walnuts in the butter until golden brown, approximately 5 minutes.
• Add the cinnamon and stir until walnuts are coated well.
• Carefully slice the top rind ONLY off of the brie round.
• Spread your choice of fruit preserves over the top of the brie.
• Then place the walnut mixture on top of the Brie ad fruit and sprinkle the brown sugar over the top.
• Lay the puff pastry out on a flat surface.
• Place the brie in the center of the pastry.
• Gather up the edges of the brie, pressing around the brie and gather at the top.
• Gently squeeze together the excess dough and tie together with a piece of kitchen twine.
• Brush the beaten egg over top and side of Brie.
• Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.
• Serve with crackers.