Scrumptious, Sophisticated, Simple Recipes That Enlighten Your Taste Buds!

Brie en Croute Featuring Rosemary Cherries Apricots & Toasted Pecans

Brie en Croute Featuring Rosemary Cherries Apricots & Toasted Pecans

 

dried-cherries-pecans-and-rosemary-brie-en-croute-10

Brie en Croute is a round of brie wrapped in puff pastry then baked to a beautiful golden brown. This recipe is filled with tart, yet sweet cherries, astringent apricots, fresh rosemary and slightly salty, crisp toasted pecans. It requires very little work but always proves to be a very impressive appetizer.

Start with a small wheel of brie, which you will place over a defrosted sheet of puff pastry coated with apricot jam, sprinkled with dried cherries, a scattering of chopped toasted pecans and fresh rosemary.

RipeBrie
Use a Full Wheel of Brie, Uncut

Wrap the puff pastry over the filled brie, trim the excess and seal the seams. Feel free to utilize any small scraps of dough using small cookie cutters of various shapes and sizes—ones appropriate for the season.  Place in the frig for approximately 15 minutes—a chilled pastry will provide a flakier crust. Before baking brush with an egg wash and bake until golden.

simplyhealthy
photo source: simplyhealthy

Ingredients:

One sheet puff pastry, all butter brand preferred, thawed according to package insert

½ cup apricot preserves

⅓ cup dried cherries

1 teaspoon fresh rosemary, chopped coarsely

1 round of Brie…approximately 1 pound

½ cup chopped toasted pecans

1 egg

1 tablespoon of water

Gourmet crackers of choice

Directions:

Line baking sheet with parchment paper and set aside.

On a lightly floured surface roll puff pastry into a 14 x 14 inch square; trim into a circle. Save scraps to decorate top before baking. Spread preserves across pastry, leaving a 1” bare perimeter. Sprinkle on cherries, approximately the width of the brie. Then sprinkle with rosemary. Top with Brie (rind intact).

Whisk egg and water in small bowl. Brush the plain edge of the pastry with egg wash, and then fold up over top of Brie forming pockets. Trim any excess pastry away if needed and press to seal.  Using a leaf or other cookie cutter cut out pastry scraps and arrange on top of Brie. Refrigerate while preheating oven to 400º F.

Brush pastry top with egg wash; bake for 20-25 minutes, until golden brown. Garnish with rosemary sprigs and a few chopped pecans. Serve with gourmet crackers of choice.

Serves approximately 6-8


Related Posts

Ciabatta, Filone, Focaccia, Muffuletta, Vastedda, Ah Pane! & a Quick Ciabatta Recipe

Ciabatta, Filone, Focaccia, Muffuletta, Vastedda, Ah Pane! & a Quick Ciabatta Recipe

Ciabatta, Filone, Focaccia, Muffuletta, Vastedda, Ah pane…“A bread by any other name would smell as sweet.  I can sense Sir William Shakespeare rolling over in his grave as I write this…  Today, I want to briefly delve into a little history of another Italian staple; […]

Northern Italian Peasant Fare: Tuscan Rosemary Lemon Chicken

Northern Italian Peasant Fare: Tuscan Rosemary Lemon Chicken

This is a quintessential example of vintage Northern Italian Peasant fare. Since we have fountains of fresh rosemary flourishing in our Arizona garden and are always searching for ways to put this pungent, woody, citrusy herb to good use, I decided to showcase a Mama Carmela classic. This luscious, lemony, […]



4 thoughts on “Brie en Croute Featuring Rosemary Cherries Apricots & Toasted Pecans”

Leave a Reply


%d bloggers like this: