erving.
To make the baked Brie, mix the tasted bread crumbs
lace the brie in the center of the dough. Pinch the dough up
br>To Make Spinach and Brie: Wash and stem spinach and
o 350\u00b0F.
Cut brie cheese in half across the
Thaw puff pastry dough and roll gently to smooth out seams.
Place pecans in center of dough; top with pumpkin butter.
Place cheese on top of pecans and pumpkin butter; wrap dough around the cheese and pinch seams to seal.
Whisk egg and water and use a pastry brush to brush both sides completely.
Gently place seam-side down on baking sheet lined with parchment paper.
Decorate the top with additional pecans and/or dough.
Bake at 400 degrees for 25 minutes or until golden brown.
astry puff dough. One should be the diameter of the brie cheese
Unroll whole package of crescent dough and lay it flat.
Pinch perforated seams together so the dough is one piece.
Leave outer layer on Brie (white skin).
Place Brie in middle of crescent dough.
Top with brown sugar and nuts.
Fold crescent dough around Brie and pinch airtight.
Extra crescent can be cut off and made into decorations for top (i.e., leaves).
Bake at 350\u00b0 until golden brown, 20 to 30 minutes.
way rind from Brie.
Remove crescent roll dough from tubes and
ven to 350\u00b0F Unroll dough, separate crosswise into 2 sections
rid on top of a brie wheel; approximately 4 slits horizontally
Roll out two sheets of phyllo dough.
Place Brie on top. Sprinkle brown sugar, cinnamon, nutmeg and nuts on top of Brie. Fold pastry over Brie.
(Use excess pastry to decorate top.)
Preheat oven to 350 degrees F (175 degree C). Lightly grease a 9 inch pie pan.
Slice the wheel of Brie in half, horizontally, so that the halves are two, flatter wheels of Brie. Lay the puff pastry in the pie pan. Place half of the Brie (rind-side down) onto the pastry dough. Sprinkle almonds evenly over the top. Place the other half of the Brie (rind-side up) over the almonds. Bundle the pastry dough around the Brie.
Bake for 15 to 20 minutes. Let cool for 5 minutes before serving.
Roll 1/2 of dough and pinch seams together.
Slice Brie in 1/2 horizontally.
Place bottom half on crescent dough.
Sprinkle 1/2 brown sugar over Brie.
Place other half of Brie on top.
Sprinkle brown sugar and raisins on top.
Cover with remaining crescent dough and seal edges.
Place on jelly roll pan with sides.
Bake at 350\u00b0 for 15 to 20 minutes, until golden brown.
Serve with crackers.
t is defrosted, roll the dough out to more of a
ontinuous sheet of dough.
Wrap the wheel of brie in the
inches wider than the brie.
Thaw pastry sheets until
heese.
fold the phyllo dough individually over the cheese and
Wrap the Brie in thawed phyllo dough, brushing each sheet with butter and keeping unused phyllo covered with a damp cloth.
Turn the cheese over after applying each sheet of phyllo for even distribution.
Brush phyllo wrapped Brie with butter.
Cover and refrigerate.
Before serving, place the phyllo wrapped cheese in a shallow baking dish.
Bake at 425\u00b0 for 15 to 20 minutes or until golden.
Let stand 10 minutes.
Garnish with fresh dill and fruit. Serves 20 to 30.
200 degrees C).
Cut Brie cheese horizontally in half, creating
he top rind of the brie and scrape out a small