Fig Baked Brie
I have been making this for years until I actually came across several recipes in a few of the magazines I get and when I read the recipes I thought mine is much easier. But I did write one of the magazines and asked them why they cut the rind off the brie or camembert? I was told that the taste testers preferred the rid cut off verse it being left on but she, the editor prefers the rind, one for flavor and the other it helps prevent the cheese from oozing out of the puff pastry.
At one of our dinner parties, I was asked for the recipe, which until that point I have never written down, I just made from memory. So thanks to our guest I am sharing my version of Baked Brie - Enjoy
1 8 ounces round of Bri or Camembert
1 sheet of puff pastry, it is easier to buy than make
2 to 3 tablespoons of Fig jam
2 tablespoons of honey
Preheat oven to 400 degrees
Line a baking sheet with parchment paper
Roll out puff pastry, cut off the end to make a square. Place puff pastry on prepared baking sheet.
Place round of cheese in the center, add jam on top of the round. Then pull the corners to the center of the brie pinching close the seams and twist to corners to a point in the center. Now some times I use the remaining puff pastry to create a bow on top.
Wisk together the egg and honey and brush the puff pastry, clean up pooling around the edge of the pastry and the parchment. Too much pooling will cause the pastry to stick to the parchment paper.
Place in oven and bake for about 35 to 45 minutes or until golden brown. Remove and let sit for at least 8 minutes before trying to move it to a serving platter. If you move it too soon it will burst. Garnish with greens and dried fruit and server with a nice baguette