Brie in Puff Pastry
Yield - 100 to 125 taste sized servings
2 - 15X10 PUFF PASTRY SHEETS
1 EGG (Beaten)
1/2 CUP WATER
6 -4 OZ MINI BRIE WHEELS
2 KIWI FRUIT (Peeled, and sliced)
4 FRESH STRAWBERRIES (Washed, sliced)
1 TBSP TASSO (Chopped fine)
1/8 LB ANDOUILLE (Sliced fine, quartered)
2 TBSP BROWN SUGAR
2 TBSP CAJUN SMOKED NUTS (See Recipe)
1/4 LB CRAWFISH TAILS (Chopped fine)
1/4 TSP LOUISIANA HOT SAUCE
1 MANGO (De-seeded, sliced)
2 TBSP ALMONDS (Silvered, roasted) (Drained of oil)
1 CAN SMOKED OYSTERS (Orleans Brand)
Cut both of the pastry sheets into 6 - 5 inch by 5 inch squares, arrange 6 of the squares on a parchment lined small baking sheet. In a small bowl mix the egg and water to make an egg wash.
Place half of each stuffing in the center of a pastry square, respectively. Spread the stuffing evenly, but do not allow the stuffing within 1/2 inch from the sides of the pastry dough. Place one brie wheel on top of the stuffing. Next, spread the remaining stuffings on top of the wheels, again, respectively.
Use the egg wash and brush the edges of the pastry dough. (This is used as a sealant or glue for the puff dough.) Cover the bries with the remaining puff pastry dough squares, align the corners, and press together. Use a fork to form the edges, do this on both sides. (Be careful not to puncture the dough.) Again, use the egg wash and brush puff pastry. (This will give the baked pastry dough a nice browned color.) If the dish is not to be cooked immediately, then the tray should be wrapped tightly with film, refrigerated or even frozen.
Preheat oven to 375F, and bake the cheeses (uncovered) for 20 to 25 minutes or until golden brown.
Once baked, the bries the should be allowed to cool for 10 to 15 minutes. Serve with a sharp knife, and selected fresh fruits.
Camembert may be substituted for the mini brie rounds called for in above. Also, the internal temperature of the cheese, directly out of the oven, is very hot and caution should be take.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - 2018 Aurora Catering, Inc. All rights reserved.
Revised: March 20, 2018.