Puff Pastry Baked Brie Cherry Preserves Recipe

Baked Brie with Cherry Preserves and Almonds

WEBDec 11, 2016 · Preheat oven to 350 degrees. Place parchment paper on a baking sheet with sides (note: dark colored baking sheets may require …

1. Preheat oven to 350 degrees. Place parchment paper on a baking sheet with sides (note: dark colored baking sheets may require less baking time).
2. Carefully slice the top of brie off removing only the rind. Spoon the preserves over the top. Distribute the almonds evenly over the top. Bake 8-10 minutes until the cheese is warmed and soft but not melted. Remove and serve.

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The EASIEST Baked Brie in Puff Pastry Julie Blanner

WEBAug 1, 2023 · Place cheese in the center of puff pastry and trim off corners. Fold it over the cheese to cover it, trimming excess and tucking …

1. Preheat oven to 400 degrees.
2. Unfold pastry on floured surface & roll to approximately 14", using flour as needed.
3. Place cheese in the center of the puff pastry & fold it over the cheese to cover it, trimming excess & tucking as needed.
4. Beat egg & water in small dish. Brush pastry with the mixture to coat. Bake 25 minutes or until golden.

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Baked Brie en Croûte with Honey, Dried Cherries, …

WEBNov 12, 2023 · Begin by rolling each pastry sheet into a 12-inch square. Trim the corners to make two circles. Place one of the pastry circles on …

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper. Slice off the top rind of the brie and discard.
2. On a lightly floured work surface, roll each pastry sheet out to a 12-inch square. Trim the corners of each sheet to form two circles. Set the scraps aside; you'll use those later for decorations. Put one of the pastry rounds on the prepared baking sheet. Cut off the top rind of the cheese and place the Brie on top of the pastry, rind side down. Drizzle the top of the cheese with the honey, and then top with the dried cherries, pecans and rosemary.
3. Brush the exposed edges of the pastry with the egg mixture. Cover the Brie with the other pastry circle; press against the sides of the cheese and the bottom pastry to form a tight seal. Using a pizza cutter, cut off the excess dough, leaving a generous 1-inch border. Crimp the edges firmly with a fork to seal. Brush the pastry with the egg mixture. Set aside.
4. Using a pizza cutter or cookie cutter, cut out nine leaves (about 2-inches long and 1-inch wide) from the scraps. Use a knife to draw the ribs on the leaves, pressing down but not cutting all the way through. Place the leaves on top of the pastry in the shape of a flower, overlapping them slightly and pressing them together in the center. Brush the leaves with the egg mixture. Roll up a 1/2-inch ball of dough and press it in the center; brush the ball with the egg mixture.

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