Recipe: Baked Brie (3)

These sounded wonderful and thought you might like ... of course they are from Peggy Wa she aslways has the best!
good luck
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Posted by

Peggy, WA on 11:43:55 pm 1/20/98:

In Reply to:

ISO: Brie recipe posted by Susan,IN on
9:09:59 pm 1/20/98:

Brie En Croate

Ingredients (5 servings)

1 ea Brie round
1 ea Pastry dough
1 ea Egg
2 tb Milk

Instructions

Completely enclose cheese in pastry. Make egg wash of egg and milk. Put brie on baking sheet with seam side of dough down. Brush with egg wash. Cut garnish of leaves, flowers, etc., from scraps of pastry and decorate top of Brie. Bake at 350F about 30 minutes or until golden brown.

more below.....
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BRIE AND CRANBERRY TRIANGLES

1 pound Phyllo dough
3/4 To 1 cup butter, melted
1 16oz can whole berry Cranberry sauce
8 ounces Brie cheese, cut into 1/2" Cubes

Preheat oven to 350F.
Cut phyllo dough in half lengthwise. Keep half covered with plastic wrap while working. Place two sheets of phyllo dough on work surface; brush with
butter. Fold in half lengthwise; brush with butter. Place 1 1/2 tsp cranberry sauce and 6 cubes Brie at the bottom of strip.
Diagonally fold corner over filling, forming a triangle.
Continue folding triangle shape up to the end.
Brush with butter and place on a jelly-roll pan.
Repeat with remaining phyllo dough and filling. Bake 10 minutes or until golden brown. Cool 5 minutes before serving.
Makes 20 appetizers.

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Brie in Puff Pastry
Yield - 100 to 125 taste sized servings

Ingredients
2 - 15"X10" PUFF PASTRY SHEETS
1 EGG (Beaten)
1/2 CUP WATER
6 -4 OZ MINI BRIE WHEELS

Stuffings
2 KIWI FRUIT (Peeled, and sliced)
4 FRESH STRAWBERRIES (Washed,
sliced)

1 TBSP TASSO (Chopped fine)
1/8 LB ANDOUILLE (Sliced fine, quartered)

2 TBSP BROWN SUGAR
2 TBSP CAJUN SMOKED NUTS (See
Recipe)

1/4 LB CRAWFISH TAILS (Chopped fine)
1/4 TSP LOUISIANA HOT SAUCE

1 MANGO (De-seeded, sliced)
2 TBSP ALMONDS (Silvered, roasted)
(Drained of oil)

1 CAN SMOKED OYSTERS (Orleans
Brand)

Method
Cut both of the pastry sheets into 6 - 5 inch by 5 inch squares, arrange 6 of the squares on a parchment lined small baking sheet. In a small bowl mix the egg and water to make an egg wash.

Place half of each stuffing in the center of a pastry square, respectively. Spread the stuffing evenly, but do not allow the stuffing within 1/2 inch from the sides of the pastry dough. Place one brie wheel on top of the stuffing. Next, spread the remaining stuffings on top of the wheels, again, respectively.
Use the egg wash and brush the edges of the pastry dough. (This is used as a sealant or 'glue' for the puff dough.) Cover the bries with the remaining puff pastry dough squares, align the corners, and press together. Use a fork to form the edges, do this on both sides. (Be careful not to puncture the dough.) Again, use the egg wash and brush puff pastry. (This will give the baked pastry dough a nice browned color.) If the dish is not to be cooked immediately, then the tray
should be wrapped tightly with film, refrigerated or even frozen.

Preheat oven to 375F, and bake the cheeses
(uncovered) for 20 to 25 minutes or until
golden brown.

Plate Presentation
Once baked, the bries the should be allowed to cool for 10 to 15 minutes. Serve with a sharp knife, and selected fresh fruits.

Chef's Notes:
Camembert may be substituted for the mini brie rounds called for in above. Also, the internal temperature of the cheese, directly out of the oven, is very hot
and caution should be take.