Brie or St. Andre en Croute Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Cheese Dishes

Brie or St. Andre en Croute

Frrom Dorothy McNetts recipes at www.dorothymcnett.com.

1 package puff pastry sheets, thawed as directed (or your own wonderful puff pastry)
1 small wheel of brie, or a wedge of St. Andre, etc.
1 egg
1 teaspoon water
2-3 tablespoons jam or jelly, of choice (Try a spicy chutney)
apple slices
baguette slices

Preheat oven to 375 degrees. Cut pastry into a circle large enough to hold the brie and to come up the sides. Cut another circle of the pastry to fit the top. Pinch the two together, and using the scraps, cut strips and braid them. Put around the edge to cover the seams. Whisk one egg very well with 1 teaspoon water, and brush it on to help seal the seam, as well as to give the baked brie a great glazed look when finished baking. Place in preheated oven and bake about 30-40 minutes. The cheese may ooze out a little, it still tastes good. Dollop a bit of chutney or jam alongside and serve with apple slices, baguette, etc. Serve within 30 minutes of baking for best flavor of the cheese.

Recipe created 1996-11-24.

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