Let me count the ways in which I love thee.
I love you with fruit, on a cheese patter, on bread.
Some days my love for you can go to my head.
But you are a tempting, secret holding devil
Wrapping you with puff pastry and spreading on jelly takes you to another level.
Bow. Curtsy. Applause, applause.
I thought I liked brie before, but now that I have eaten it warm and wrapped in puff pastry, my love has reached new heights. When I saw the challenge for this month’s Improv Challenge, so I took some wonderful brie, wrapped it in puff pastry, baked it, smeared with sweet and spicy pepper jelly, and went to town.
And then I ate it all for lunch. And it was a good day. A very good day.
BRIE EN CROUTE
Barely Adapted from from Cook’s Illustrated
8 ounce wheel of Brie
1 sheet puff pastry, thawed
1 egg white
1/2 cup sweet pepper jelly
Crackers, for serving
Preheat oven to 425°F.
Roll puff pastry sheet into a 12 inch square. Place brie in the middle and wrap around the puff pastry, making even pleats and leaving an opening on the top of the brie. Place wrapped brie in freezer for 20 minutes.
Remove brie from freezer and brush the puff pastry with egg whites. Place brie on baking sheet covered with parchment paper. Bake for 20-25 minutes, until golden brown. Spread jelly on top of brie and let cool for 10-20 minutes (if you can wait that long). Serve with crackers.
Thanks to Frugal Antics of a Harried Homemaker for hosting the challenge! Make sure to check out what everyone else made this month.