Sunday, December 13, 2009

Baked Brie

I got a little inspiration while watching the Iron Chef Holiday Show last night. One of the ingredients they had to use was chocolate. I decided to add chocolate to my baked brie.
Defrost 1 Puff Pastry Sheet. Preheat oven to 400. Roll out pastry until just large enough to get 2 circles. I used an 8oz Wheel of Brie, the smallest you can buy. Make an egg wash by beating 1 Egg and a splash of water. Place brie on 1 circle and using the egg wash like glue, fold up and crimp sides. In skillet, toast 2 oz Sliced Almonds in 1 1/2 tsp Butter. Set aside. Melt 2 oz White Chocolate. I like to use dried raspberries (The Fresh Market carries these) because they don't bleed and they don't get overly juicy. Top the brie with 2 oz Dried Raspberries. Drizzle berries with the melted white chocolate. Top with nuts and place a round of pastry over top. Press down slightly. Brush the sides with egg wash and crimp and glue to the bottom pastry. Decorate the top pastry using the scraps of pastry. If you aren't artistic, use a cookie cutter. Brush with egg wash.
Bake for 20 minutes or until pastry is golden brown. Serve hot with crackers. I have to say adding the chocolate made this brie divine!

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