You know you have a crowd-pleasing dish on your hand when the word brie is in the title, and this recipe is sure to get you crowned as the kitchen master. Delicious and easy to make, it will have everybody coming back not only for seconds, but third and fourth servings! Read on to learn how to make this rich and creamy baked brie.
Brown sugar 1/4 cup Ground cinnamon 1/4 teaspoon Ground ginger 1/2 teaspoon Kosher Salt 1/8 teaspoon Bartlett pear 1/2, firm, ripe, peeled, cored, and diced Toasted, slivered almonds, 2 tablespoons Dried cherries, chopped 2 tablespoons Flour for dusting your work surface Frozen puff pastry sheet 18-ounce, thawed Brie wheel with rind 19-ounce Large egg 1, beaten with 1 tablespoon of water Honey, for drizzling Flaky sea salt for sprinkling Crackers and sliced apples for serving
Start by preheating the oven to 400 degrees Fahrenheit. Simultaneously, whisk brown sugar, ginger, cinnamon, and salt together until well-combined. In this mixture, add almonds, diced pears, and cherries. Stir together until everything is coated in a sugar mixture. Now, take a rimmed baking sheet and line it with parchment paper. Roll out the puff pastry on a lightly floured surface to an even 9.5-inch square. Gently transfer the rolled-out pastry to the baking sheet.
In the center of the rolled-out pastry, place your rind of brie and spoon the pear mixture on top of it. If you’re looking for extra-gooey results, you can opt for a double-cream brie. Now, with delicate hands, grab any two opposite corners of the pastry and fold them over the center of the brie together. Twist and press down the corners to seal the pastry. Repeat the process with the other two corners. Ensure that there are no gaps and holes which might allow the filling to leak out when it is being heated. Tuck in any remaining stray corner. Lastly, brush the pastry with egg wash before popping it in the oven.
Bake the brie in the preheated oven for approximately 35 minutes, or until the pastry is golden brown and crisp. After taking it out, let it cool down for five minutes so that the cheese and pastry hold together well. For the final touch, drizzle honey and sprinkle the sea salt on the pastry. Serve with sliced apple and crackers for the best taste.