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Weekend Dish: Brie in Puffed Pastry

April 4, 2010

This is the type of dish that will make you look really, really good, when in reality it’s so easy you feel a little guilty. There aren’t really words to describe how delicious it is…the brie has a mild, slightly earthy tang that melds perfectly with the tart sweetness of the berry jam. The syrup and sugar drizzled over the pastry provide a slightly crusty finish. It’s the perfect blend of sweet and tart, strong and mild, soft and crunchy.

First, spread a square of room temperature Pepperidge Farm puffed pastry dough on a floured baking surface. Lay the brie on top, as shown. I recommend a wheel, because it looks nicer, but a wedge or two will work perfectly well when that’s all that is available. And when all you have close by to shop at is Food Lion, that is very often the case. I cannot wait for Kroger to open.

Next, spread your favorite berry jam thickly over the top of the brie.

Third, fold the edges of the puff pastry over top of the brie. Pinch/press them together a bit to seal as best you can.

Next, drizzle maple syrup all over the top of the pastry, following by a healthy sprinkling of light brown sugar. Please, don’t use the Aunt Jemima stuff you use on your pancakes. Invest in a high quality cooking grade maple syrup…your palate will thank you.

Then bake the brie at 350 degrees for around 20-25 minutes, or until browned lovely-ly and oozing berry jam goodness.

It will look like this:

YUM.  Serve with crackers (especially tasty with Triscuit Hint of Salt) and/or grapes and assorted berries.

8 Comments leave one →
  1. April 4, 2010 9:55 pm

    Our Krogers here are open 24/7 and most are the super stores too. Does the syrup you get from Cracker Barrel count as real maple syrup? I’ve never bought the expensive stuff before. If you had 4 sons to feed you would understand why…..

  2. Anaise permalink
    April 5, 2010 7:15 am

    That just looks delicious! I’m coming over for brunch at your house.

  3. April 5, 2010 2:28 pm

    my goodness. see the goodness. taste the goodness. be the goodness…..

  4. Lori permalink*
    April 5, 2010 2:45 pm

    Bonnie–Kroger is wonderful. We have several, but I have to drive around twenty mins to get to them, currently, versus seven for FL, so I’m waiting on the new one to open (hopefully this month). And yes, the Cracker Barrel syrup is wonderful–delish!

    Anaise, Misty–come on over! 😉

  5. April 10, 2010 10:17 am

    Oh my gosh Lori! That looks incredible!

  6. April 13, 2010 9:29 pm

    Looks delish..when should I come over?

  7. Lori permalink*
    April 18, 2010 2:05 pm

    Better wait until I get back from Italy….looks like it might be a while 😉

  8. Lori permalink*
    April 18, 2010 2:07 pm

    Come on over with Teaching4th…we’ll have a party!

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