Brown paper packages

“… These are a few of my favorite things!”

Did I catch you singing along?  Or, just humming?  Now, you are probably wondering what this has to do with food.  Before I answer that question, let me pose one to you.  Do we need to have a reason to sing “My Favorite Things”?

I always think of that song when I make this recipe.  Picture it, fresh out of the oven.  Golden brown disk of puff pastry.  Crispy.  Warm.  A wisp of vapor rising.  When you cut into the disk, more vapor rises.  Creamy, gooey, melty Brie cheese begins to ooze out the crack.  Following close behind the ooey-gooey goodness comes the sweet smell of warm honey, apricots, and walnuts.  When you scoop a bit into a spoon and lift to your lips all the wonderfulness bathes your taste buds.  You close your eyes, inhale...

Are you with me now?  Can you see it? Smell it? Taste it?  Feel it?  Quick!  Go gather the ingredients!  Make one!  I promise you'll thank me later. 

 

Oh, before we begin...I must confess:  I blatantly stole this recipe from Pepperidge Farms and made it my own.  You can make it their way, of course.  But I think it's fun to experiment.

 

 

 

Brie en Croute

 

INGREDIENTS

 

1	Egg
1	T water
2	T flour
½	pkg of Pepperidge Farm puff pastry sheets (1 sheet), thawed
½	cup apricot preserves (or seedless raspberry jam)
¼	cup toasted, chopped walnuts
¼	cup honey

 

Directions

1. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.

2. Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 14-inch square. Spread the preserves and then the honey on the pastry to within 2 inches of the edge. Sprinkle with the walnuts. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.

3. Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.

 

The original recipe from Pepperidge Farms doesn’t have honey.  Instead they use ⅓ cup Craisins (dried cranberries).  And, they use sliced almonds instead of walnuts.

 

Flavor Variation:  For a savory Brie en Croute, omit the preserves and walnuts.  Stir in ¼ cup sliced almonds, ¼ cup chopped fresh flat-leaf Italian parsley (or a few sprigs of chopped fresh Rosemary).  Spoon the mixture in the center of the pastry sheet.  Top with the cheese and proceed as directed above.

For Brie en Croute Provençal, omit the preserves and walnuts.  Stir in ¼ cup diced jarred sun-dried tomatoes, 2 T olive tapenade and 2 T toasted pine nuts in a small bowl.  Spoon the mixture in the center of the pastry sheet.  Top with the cheese and proceed as directed above.