This is an excellent starter for dinner parties, or just to possess since you love brie. This is a comparatively recipe to create, the exotic taste of this cheese and pine nuts make this starter unique. I toast the pine nuts myself as it’s difficult to find them already toasted.
Brie is a soft cheese named after the province where it originated in; it’s pale in color with a little grayish tinge below a crusty white mold. Brie is tender and flavorful with a hint of ammonia. The moldy area (or rind) is edible and not meant to be separated from the cheese while swallowing.
If you’re like me, and you also enjoy different foods, this certainly is a treat for you. The addition of pine nuts makes this a very different version of an age old recipe. Give this food a try, I bet all those familiar with Brie en Croute will probably be wondering exactly what the “secret ingredient” is!!
Prep Time: 5 minutes
Cook Time: 25 minutes
1/2 of a 17.3-ounce bundle of puff pastry – one sheet
2 egg yolks
1 tbsp of water
1/2 cup of dried blueberries – softened in water & emptied completely
1/2 teaspoons of fresh rosemary leaves – chopped
1 (13.2 ounces) brie cheese round
Thaw pastry sheet at room temperature approximately 35-45 minutes, or till easy to handle.
Heat oven to 400 degrees Fahrenheit
In a small bowl beat egg yolk with water and place aside.
On a lightly floured surface, unfold the pastry sheet. Roll sheet into a 15-inch squarefoot.
Stir blueberries, pine nuts, honey, and rosemary in a small bowl. Spread mixture in the center of this 15-inch square-foot. Top mix with cheese.
Brush pastry sheet edges with yolk mix. Fold opposite sides of eyebrow corners over each other, press edges to seal. Put seem side down onto a baking sheet and brush with egg mixture.
Bake for 20-25 minutes, or until pastry is deep golden brown.
Let stand for 45 minutes, then serve.
Enjoy your side Brie en Croute!