I feel like I may be cheating you with this recipe because it is just TOO easy, but once you taste it you’ll know why I felt the inclination, no the necessity, to share it with you. Cheese has been for a long time one of my favorite foods. As a vegetarian of 10 years I may actually say that it has been my saving grace. Most of my protein intake comes from dairy, and most of that dairy intake comes from cheese. It doesn’t always have to be fancy, high-class cheese either – I find the perfect mid day pick me up to simply be a cheese string. However I can still appreciate a great cheese too.
My mother and I often remark that our perfect meal would be a cheese platter and some dessert (we have varying opinions on the dessert but the cheese can easily be agreed upon). In fact for my 20th birthday this year my mother drove for an hour into the city just to take me out to an amazing restaurant called Eat Play Wine simply so we could choose from their amazing cheese selections. We came home for dessert however because no one makes desserts better than my mother.
That being said, it is beyond me why it has taken this long for me to make baked Brie. I love cheese, I love bread, I love jam – of course I would love baked Brie. Yet up until a few days ago I have never had it. However now that I have, and know how easy it is to make, I fear that I will never stop having it. My roommates agree that we should be having this deliciousness at least once a week, however I’m not so sure if my jeans will allow for that.
From the moment that I broke through the crisp shell of puff pastry and saw the Brie oozing out I knew that this would be one of my new favorite things. Baked Brie is slightly sweeter than regular Brie, so I would recommend pairing it was a slightly tart, good quality jam. We used a raspberry jam but I am dying to make it again at home with the sour cherry jam that my mother can only find only, and orders it by the case load simply because we can’t live without it. We also served it with a nice multigrain cracker but I think baguette would be wonderful as well, or you could just eat it with a spoon! (but it might get messy!)
1 sheet of puff pastry
1 8oz round of Brie
¼ of a jar of good quality Jam
Crackers or Baguette.
Preheat the oven to 350 F. Place the sheet of puff pastry on a parchment lined baking sheet. Place the round of Brie in the center of the sheet of pastry. Scoop the jam on top of the cheese and spread it evenly, trying not to let too much drip over the side. Pull up the edges of the pastry and pinch together to form a tight pouch around the cheese. If you have any rips or tears in the pastry try to patch them with some excess dough or smooth the tears together. The melted Brie and Jam will ooze out of any openings in the pastry.
Place in the over and bake for 25-30 minutes. Remove from the oven and let it cool for about 15 minutes before eating. Slice with a knife and scoop onto crackers or baguette and enjoy!
I made this for Thanksgiving and you are so right, easy to make! I cut the brie round in thirds, covered one with pear jam, another layer of cheese. Then a layer of brown sugar and toasted nuts, covered with last remaining cheese, covered in puff pastry and baked! Must try it with the cherry jam you suggest!
Hi, it’s Jenna’s cheese loving mother! The Sour Cherry jam is from American Spoon. You can order it online at http://www.americanspoon.com (they call it sour cherry preserves), and it’s fantastic.