Cheese, glorious cheese! Oh how I love cheese...and ice cream and beef tenderloin...but we can talk about those another day. "Everything in moderation" is my motto - a motto I almost lost sight of after whipping up this baked brie. I wanted to dive in with my bare fingers and devour the entire thing. Oh the delectable goodness of brie!
I started with a 16 oz. brie...yes, that's a large brie and an 8 oz. would most certainly work just as well, but as we frequently feed "extras" our house - in the form of students or friends dropping in - I knew a 16 oz. brie would be readily consumed.
After slicing off the rind on one side of the brie, I placed it on a sheet of puff pastry (the side with the remaining rind facing down) and topped with raspberry preserves and coarsely chopped, toasted almonds.
Simply wrap the puff pastry around the brie, bunching it up on top...
Brush with egg yolk and bake at 400 degrees about 25 minutes.
Let stand five minutes or so and then serve up the oozy, gooey, deliciousness with crackers and apple slices...or take a scoop with your bare finger when no one is looking...not that I would ever do that...
1 16 oz. wheel of brie
1 sheet puff pastry, thawed according to package directions
1/2 cup raspberry preserves
1/2 cup toasted, coarsely chopped almonds
1 tsp. sugar
1 large egg yolk, beaten
Lightly roll out puff pastry on a floured surface. Slice off the rind from one side of the brie and place with remaining rind down on puff pastry. Top the brie with raspberry preserves, toasted almonds and sprinkle with 1 tsp. sugar. Wrap the puff pastry around the brie, twisting ends together and bunching up on top of the brie. Brush puff pastry with beaten egg yolk. Place on a lightly oiled sheet pan and bake in a 400 degree oven for 25 minutes. Let stand five minutes and enjoy!