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Baked Brie - Forno Bravo Forum: The Wood-Fired Oven Community

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Baked Brie

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  • Baked Brie

    This is a very easy appetizer to make, an a big hit when served at a party.

    Take a small round of nice brie and trim the sides just a bit, let warm.

    Thaw and roll out puff pastry with a rolling pin (basically follow the directions). Place the warmed brie on the puff pastry and fold the dough over the brie sealing the pastry with egg wash or water. Put some design on top made out of the leftover pastry trimmings.

    Place on parchment paper and cook in the WFO at about 400 degrees F until lightly golden brown, about 10 minutes. (if in conventional oven, a cookie sheet can be used)

    Let stand a while so it's not too runny when cut into.

    Serve on serving dish with apple slices (dipped in lemon juice) and crackers.

    Enjoy!
    Last edited by Xabia Jim; 04-08-2008, 11:16 PM.
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

  • #2
    Re: Baked Brie

    Another yummy sounding delight! You must be a great host!

    How the heck do you get the parment paper in and out of the oven without a cookie sheet?
    GJBingham
    -----------------------------------
    Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

    -

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    • #3
      Re: Baked Brie

      I once had brie that was covered in bread crumbs and then fried. This one also sounds delicious - with the added advantage that you can make it in the WFO.
      "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

      http://www.fornobravo.com/forum/f8/p...pics-2610.html
      http://www.fornobravo.com/forum/f9/p...nues-2991.html

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      • #4
        Re: Baked Brie

        XJ,

        Sounds great and definitely worth a try. Do you use young Brie or aged Brie, which has a stronger flavour and deeper colour? I'm definitely tending to the aged Brie these days, and, no, it has nothing to do with my personal calendar, which I can't seem to find.

        CJ
        "Made are tools, and born are hands"--William Blake, 1757-1827

        Comment


        • #5
          Re: Baked Brie

          George, the cookie sheet is used for the conventional oven. You could definately use it for the WFO too if it fits through the door

          The brie comes off the sheet easily because it's greased by the puff pastry.

          The parchment is recommended for the oven if you are going to do it on the hearth and transfer it with your peel.

          CJ, any of the small/medium round bries will do. I'll eat any of them!

          ..... great tasting foods that are simple to make top my lists!
          sigpicTiempo para guzarlos..... ...enjoy every sandwich!

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          • #6
            Re: Baked Brie

            da pics

            enjoy, XJ
            Attached Files
            sigpicTiempo para guzarlos..... ...enjoy every sandwich!

            Comment


            • #7
              Re: Baked Brie

              Nice work XJ. Great presentation!
              GJBingham
              -----------------------------------
              Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

              -

              Comment


              • #8
                Re: Baked Brie

                Wow, that looks beautiful!
                "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

                http://www.fornobravo.com/forum/f8/p...pics-2610.html
                http://www.fornobravo.com/forum/f9/p...nues-2991.html

                Comment


                • #9
                  Re: Baked Brie

                  For a little kick try spreading jalapeno jelly on the puff pastry then the brie, wrap and bake.
                  Great pizza, a cold beer,a great cigar and great friends...my idea of a great time

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                  • #10
                    Re: Baked Brie

                    I'd like that BC

                    another option Vaughn tells me is to put sliced almonds on the brie before closing up.....
                    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

                    Comment


                    • #11
                      Re: Baked Brie

                      You gotta try this!
                      Attached Files
                      Sharing life's positives and loving the slow food lane

                      Comment


                      • #12
                        Re: Baked Brie

                        For an even simpler version....

                        Get either a small brie or camembert (must be the ones in the wooden boxes) and remove it from the plastic wrapper inside.

                        Cut a circle of greaseproof or parchment, wrap the cheese in it, and then put back in the box, lid on. Give it about 20 mins in the oven, until the inside has gone liquid. Cut a cross in the top, fold back the edges and eat with crusty bread !!

                        Instant fondue !!

                        It may be worth soaking the box in water for a few minutes if the oven is **really** hot !

                        Cheers

                        Peter

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                        • #13
                          Re: Baked Brie

                          Party fondue....try that with a 16 inch wheel of brie!!!
                          Sharing life's positives and loving the slow food lane

                          Comment


                          • #14
                            Re: Baked Brie

                            Tried it with a 10" camembert - awesome !!!

                            With fresh crusty bread.... YUM !

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                            • #15
                              Re: Baked Brie

                              Here's a variation I had wanted to try first before posting, however, since we're on the subject ...

                              Fantasy Campfire Camembert

                              1 round of Camembert, with its box
                              A splash of white wine
                              A sprinkling of chopped thyme leaves
                              Pepper

                              Remove the cheese from its box and unwrap it. Put the cheese back in its box. Poke all over the top with a fork, and splash on a little wine to run into the holes. Scatter over the thyme and sprinkle over the pepper. Close the box. Wrap in foil. Bake at 400F/200C for 10 minutes or until very hot and runny. Serve immediately with crusty bread.

                              Anything with wine and herbs has my attention!

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