First to announce the winner of the royal baby contest! Cathy Pitt from London, England. I thought it was pretty cool that in a random selection our winner comes to us from the famous baby city! I’m putting the prize in the mail tomorrow!
Next, today’s recipe! I love baked brie. It’s a love that actually started with our good friends Celi and Jaime in a pub called the Beehive. While I’m sure I’d had it before then, this was a consistent menu item that was always nut free.
I didn’t make my version nut free this time- but this is one of those fantastically versatile appetizers that you can do almost anything with. I really wanted a sweeter version. This is what you need to make red currant, walnut jam Brie en croute.
1 sheet cold but not frozen puff pastry
1/4 cup red currants washed with stems removed
1 tbsp jelly, I used a clear wine jelly
1 tbsp chopped walnuts
1 medium-sized wheel of Brie cheese
1 egg white
Let’s begin. First preheat your oven to 375 F.
Prepare a baking sheet lined with parchment paper.
Cut the top off one side of the Brie. This is the side that will be ‘decorated’ with ingredients. Have your child spread the jelly across the exposed cheese. Now sprinkle the red currants and walnuts on top of the cheese.
Cover the cheese, ingredients side up with the cold puff pastry. Tuck ends of pastry in the underside of cheese, making sure that you pinch pastry together so that as cheese gets hot, it stays within the puff pastry.
Make three slits in the top of the pastry dough (I further decorated with some red currants which when baked made it sort of look like a face…) and place on the parchment lined baking sheet. Brush with egg white.
Bake for 25-30 minutes or until pastry is lightly browned and cheese sounds like its sizzling.
Serve with sliced bread and/or crackers.