This is an easy and very tasty treat! It is Brie en croute with raspberry. The idea was given to me, by a friend, who mentioned she might be making this, for her Thanksgiving outing. Thanks Meagan! I researched the recipe and came up with this, from Paula Deen's recipe bank. It starts out with a puff pastry sheet and a wheel of brie. Most brie have a rind, check to see if it is edible or if not, remove the rind, first. Roll out the pastry sheet and place the brie in the center, of the dough. Spread the top of the brie with the raspberry preserves(or your choice of favorite preserves). Brush the corners, with an egg wash (beaten eggs and water), and pick up the ends and close it up. Give it a little twist, to keep the dough together. Tie the dough, with butcher's twine or kitchen string and give it a light brushing, with the remaining egg wash. This helps add a nice color to your pastry. In the oven, at 375 degrees, for about 25 minutes or till golden brown. We served it with whole wheat table crackers, as a dip. Everyone loved this appetizer. Enjoy!
This is an easy and very tasty treat! It is Brie en croute with raspberry. The idea was given to me, by a friend, who mentioned she might be making this, for her Thanksgiving outing. Thanks Meagan! I researched the recipe and came up with this, from Paula Deen's recipe bank. It starts out with a puff pastry sheet and a wheel of brie. Most brie have a rind, check to see if it is edible or if not, remove the rind, first. Roll out the pastry sheet and place the brie in the center, of the dough. Spread the top of the brie with the raspberry preserves(or your choice of favorite preserves). Brush the corners, with an egg wash (beaten eggs and water), and pick up the ends and close it up. Give it a little twist, to keep the dough together. Tie the dough, with butcher's twine or kitchen string and give it a light brushing, with the remaining egg wash. This helps add a nice color to your pastry. In the oven, at 375 degrees, for about 25 minutes or till golden brown. We served it with whole wheat table crackers, as a dip. Everyone loved this appetizer. Enjoy!
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