Baked Brie Stuffed With Strawberry Preserves Recipe 435 Food

10 MINUTE SIMPLE BAKED BRIE WITH STRAWBERRY JAM RECIPE

Steps:

• Preheat your oven to 350 degrees.
• Place brie on your favorite baking dish & bake for 7 minutes.
• Add strawberry jam to the top of your baked brie & bake another 1-2 minutes until the strawberry jam is warm and starting to melt over the baked brie.
• Enjoy with your favorite crackers & sliced apples.

BAKED BRIE WITH FIG PRESERVES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Roll the pastry into a 15-inch square on a floured work surface. Use a small plate to cut two 7 1/2-inch circles. Put the circles on the prepared baking sheet. Use a small star cookie cutter to cut out 10 stars from the dough scraps to decorate the top of the pastry. Put on the baking sheet with the pastry circles and chill 15 minutes in the fridge.
• Stir together the fig preserves and thyme in a small bowl.
• To assemble, set the bottom half of the Brie, cut side up, in the center of one of the pastry circles. Spread the fig jam on the Brie and sprinkle with the almonds. Brush the exposed pastry with the egg wash. Top with the other half of the Brie, cut side down. Lay the second pastry circle over and gently press to form it to the sides of the Brie. Fold the bottom circle of dough over, pleating as you go, to form a border.
• Brush the pastry all over with the egg wash. Arrange the cut outs on top of the brie, overlapping only slightly. Brush the cut outs with egg wash. Bake until the pastry is very crisp and deep golden, about 30 minutes.
• Let cool 10 minutes before serving with the baguette and apple slices.

BAKED BRIE STUFFED WITH STRAWBERRY PRESERVES RECIPE - (4.3/5)

Steps:

• Carefully lay the cheese on it's side and using a long sharp knife,horzonally cut in half. Spread the preserves on the cut side of the bottom layer of cheese. Sprinkle on the nuts. Replace the top half of the brie. Roll out the puff pastry into a circle, about double the diameter of the wheel of brie. Place the brie in the center of the pastry. Gather up the edges and twist together. Refirgerate for at least 1 hr. or up to 24 hr. wrapped in plastic. Preheat oven to 375, spray large baking sheet with cooking spray. Beat egg yoke and brush over pastry. Bake about 40 minutes or until pasrty is evenly puffed and brown. Serve warm or at room temp.

BAKED BRIE STUFFED WITH STRAWBERRY PRESERVES AND TOASTED ALMONDS

Steps:

• Carefully lay the cheese on its side and using a long, sharp knife, horizontally cut in half.
• Spread the preserves on the cut side of the bottom layer of cheese.
• Sprinkle on the nuts.
• Replace the top half of the brie.
• Roll out the puff pastry into a circle, about double the diameter of the wheel of Brie.
• Place the Brie in the center of the pastry.
• Gather up the edges and decoratively twist together.
• Refrigerate for at least 1 hour or up to 24 hours wrapped in plastic.
• Preheat the oven to 375°F.
• Spray a large baking sheet with cooking spray.
• Beat the egg yolk and brush over the pastry.
• Bake about 40 minutes, until the pastry is evenly puffed and brown.
• Serve warm or at room temperature.

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 IN PUFF PASTRY WITH APRICOT OR RASPBERRY PRESERVES

Steps:

• Preheat oven to 425.
• Lightly grease cookie sheet.
• Roll puff pastry out slightly.
• Place cheese wheel on top (leave rind on).
• Place preserves on top of cheese.
• Place almonds on top of preserves.
• Bundle Puff Pastry up and around the cheese.
• Bake for 20-25 minutes.
• Let cool for five minutes.
• Serve with your favorite crackers.

BAKED STUFFED BRIE WITH CRANBERRIES & WALNUTS

Steps:

• Score the side of a wheel of brie all the way around with a sharp paring knife. Cut directly on the "equator" through the rind. Using a long piece of string or dental floss, wrap the string around the brie on the newly made cut. Loop one end of the string over the other (a half knot). Then pulling the ends of the string in opposite directions, cut the brie in half.
• Press the dried cranberries on one cut side of the brie, and the walnuts on the other. Quickly put the 2 sides back together with the cranberries on top of the walnuts. Press together and stuff back in any cranberries or walnuts that fell out.
• Roll out a thawed sheet of puff pastry on a floured surface to about 1/8-inch thickness. Place brie in center of pastry. Gently pull up edges to ensure you have enough dough to entirely wrap the brie. You can trim off the corners if there is too much dough. Brush the dough with the egg wash. Fold one edge of the dough over the brie and then the opposite side. Fold over the remaining edges and complexly encase the brie. You can trim off excess pieces of dough, if necessary. Flip the brie over so the seam is at the bottom; gently press in the sides to snug the dough against the brie. Brush the top and sides of the wrapped brie with egg wash.
• If you choose to decorate the brie with cut-out shapes of additional puff pastry, use very cold (almost still frozen) dough to ensure sharp lines. Lightly brush the decorative pieces with egg wash. Place the brie in the freezer for one hour (this is a crucial step; see note below).
• Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
• Place the brie on the prepared baking sheet. Bake on the center rack in preheated oven until it is browned and leaking cheese, about 20 minutes. (Only rarely does the brie not leak through, but 20 to 25 minutes is about how long it takes to melt the cheese and brown the pastry.)