i forgot to add the recipe for this. it’s not so much a true recipe as it is just kinda… buying stuff and mashing it together.
- 1 small or med. brie wheel
- handful plus extra dried whole cranberries
- handful plus extra smashed walnuts (tiny pieces)
- egg wash (1 egg beaten, plus a tsp. of water)
1. using a cake leveller, slice the brie wheel in half horizontally ensuring top and bottom halves are the same thickness. if no cake leveller is available, score the outer edge of the wheel 1/8” deep with a knife and wrap the score mark with a bit of string. pull the string tight like a garrote and slice the wheel smoothly.
2. pack one half of the sliced wheel with the cranberries and the other half with the walnuts and sandwich the halves together. don’t pile too much on, about ¼ cup for a med. wheel is fine. place it on a plate and refrigerate it.
3. defrost one sheet of puff pastry dough and on a floured surface, roll it out to nearly double the starting size. take the stuffed brie in the center, and bring the dough in over the top to seal the brie entirely inside the dough. pinch off the excess, ensuring there are no uncovered parts, and turn the covered brie so the seam side is facing down. brush the entire surface with the egg wash.
4. skip this step if you don’t care about a design on the top. with a second sheet of pastry dough, just barely thawed, cut out six quarter sized rounds for grapes and two thin strips of dough for the vine. arrange as you like, and brush the design with more egg wash.
5. preheat your oven to 425F. place the brie on a sheet of parchment paper, and place it in the freezer for one whole hour before baking.
6. after it freezes for an hour, place the brie and the parchment paper on a baking sheet and bake for 20 minutes on the middle rack or until golden brown.
7. serve immediately while hot on wide crackers or slices of fuyu persimmon. it can also just be eaten by the slice but it’s very rich.
annaxmalina
blakekathryn
stormborns
origamiaround
jbbartram-illu
2087
