Always a party favorite,
warm melty brie oozing from a crisp, golden pastry crust.
Baked
Brie in a Golden Crust
- Pastry dough for a single-crust,
9-inch pie
1 (8-ounce) wheel chilled, ripe Wisconsin Brie cheese
1 large egg, beaten
1 tablespoon snipped chives or thinly sliced green onion
- Roll out pastry dough
1/8 inch thick. Cut out two circles, 7 and 3 inches in diameter.
- Set cheese in middle of
7 inch circle. Wrap and pleat pastry snugly up over side of cheese.
Brush top edge with egg.
- Top exposed cheese with
chives.
- Place 3 inch pastry circle
on top of cheese; press to seal completely.
- Brush entire surface with
egg. Press small decorative cutouts of dough on top of cheese,
if desired. Brush again with egg.
- Place on baking sheet.
- Bake at 400°F (205°C)
for about 20 minutes until pastry is crisp and golden. Remove
to wire rack and cool about 15 minutes.
- Cut into wedges to serve.
Makes 6 servings.
Recipe provided courtesy of Wisconsin Milk
Marketing Board, Inc.
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