We made it! Friday is here and I am super excited. Why you might ask? I am so tired that I could sleep standing up! I am looking forward to relaxing on the weekend as well as doing a little blogging.
However today, I bring you the final installment of zesty’s catering week. I do though have a couple of other dishes that were served that I will likely fold into the mix next week. So stay tuned for that.
What surprise do I have for you today? A Brie Bake – my first time ever making this beauty! I was thumbing through a magazine where someone was talking about a Brie Bake which got me so excited that I had to try it out. This all comes back to the fact that I am a huge bread baby and I am always attracted to pastry.
For ease of time I opted to go for the puff pastry as I did with the Beef Mushroom Pastries from yesterday. This bake might be the easiest show stopper appetizer I’ve ever made. The look of this dish as it came out of the oven was pure bliss. I could almost taste the warm jam melted with warm soft cheese.
Ingredients
- 1 Pkg. Puff Pastry
- 1 Brie Wheel (1lb)
- 1 Egg
- Sprinkle Sugar and Cinnamon
- 2 Tbsp. Fruit Spread ( strawberry)
Method
- Preheat Oven to 325°.
- Thaw the pastry and put a couple of spoonfuls of the fruit spread in the middle.
- Cut one side of the rind off the brie and put it face up in the fruit spread.
- Wrap the fruit and brie with the pastry.
- Cover with egg wash (egg and a bit of water) and sprinkle with sugar and cinnamon.
- Bake for 20-30 minutes at 325°. You’ll be able to tell when it’s done!
- ENJOY!
Zesty Tip: For the filling, avoid the pastry from getting too wet from the spread by choosing what I call a tight spread (not too runny).
Before leaving for the weekend, I want to announce that the e-book will be ready for download early next week. I am really excited to have put this together. As well I am happy to have included some of the top food bloggers out there. I cannot wait to share with you the list of foodies that are featured in the book. Have a great weekend.
Take care
zesty
Related posts:
- Kicked Up Sugar Topped Rhubarb Cupcakes
- Puff Pastry, Frozen Yogurt and a Berry Sauce
- Mrs. Zesty Delivers Chocolate Skor Topped Cupcake
- Homemade Rhubarb Pie, Sold and Bought!
- Simple Brown Sugar Fudge
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Whether it is about recipes, food techniques, food tips, or meal suggestions in a rush - this is your one stop food shop. When I was sitting at home - I always wanted to write a blog and help people in everyday life come up with innovative and different approaches to food. So here it is - released for all to see - I hope you enjoy!
Ahh rest up this weekend, zesty!! You deserve it!!
I made your beer bread last night and it’s great! Much better than the previous recipe I was using. The only thing though, is that it tasted like it needed salt, and I was surprised that there was no salt in the ingredients. Could it be the type of beer I used is less salty or something? Maybe I should add a tsp of salt into the batter next time? Just wondering if you’d noticed this before or if it was just me. Thanks!
Megan
oh my gosh!! that looks like a loaf of bread
i’d love to sink my teeth in– or at least my knife and fork.
Awww yes it’s Friday! Im so glad it’s here too! Your Brie Bake looks fabulous. I would eat it!
I love baked brie. It’s so classic and always such a treat!
I love baked brie!! This looks like an amazing variation to the one I already make.
your baked brie looks beautiful! I just made some this past weekend using pecans and brown sugar.
Mmm, baked brie. I bet it would be good with a savory jelly as well, like red pepper.
that looks amazing!! Now we just need to see someone crack into it to see the delicious brie!!
I don’t even like brie but that recipe could definitely change that!
What an awesome brie! I love that you topped it with cinnamon and sugar.
This sounds so enticing! I can just envision the gooey goodness going on inside there.
@megan – It could be the type of beer. Or it also could be the type of butter you used on the top ( Did you happen to use unsalted butter for the top? Let me know and I can work with you to figure it out.
zesty
amazing brie make!!! you should open a bakery! it looks sooo good, so professional!
Zesty! I just got caught up on all of your fabulous foods from catering week. You did such an amazing job – kudos! This brie bake sounds fabulous – I’ve never seen it with cinnamon and fruit before, but I can imagine that the combination is fabulous
Enjoy the weekend and get some rest! Can’t wait for the e-book debut!
Baked brie is so good!
So funny, we were just talking about fruit baked brie in yoga yesterday. it doesn’t get better than that! yum!
That looks fabulous! oh man!
What a wonderful idea! Would it be ok to have it now for breakfast?