Luckily We Found These Two Wonderful Segments To Validate This Awesome Holiday Treat:
Dietary fats are essential to give your body energy and to support cell growth. They also help protect your organs and help keep your body warm. Fats help your body absorb some nutrients and produce important hormones, too. Your body definitely needs fat!
Benefits of brie:
Proteins and Fats. Most of the calories in brie come from its protein and fat content. Each ounce of the cheese contains almost 6 grams of protein and almost 8 grams of fat, including 5 grams of saturated fat. The protein in brie is a complete protein and provides all the amino acids your body needs to maintain itself.
How To Make Baked Brie in Puff Pastry
Serves 10 to 12
What You Need
1 sheet puff pastry, thawed
All-purpose flour, for rolling
1 round brie cheese (8 to 12 ounces, 5- to 7-inch diameter)
1 large egg, beaten
Optional extras: See Variations
Baguette slices or crackers, to serve
Baking sheet or pie plate
- Warm the oven to 400°F: Place an oven rack in the middle position. Line a baking sheet with parchment and set aside, or bake your brie in a pie plate.
- Roll out the puff pastry: Dust your counter with a small amount of flour. Unwrap your puff pastry and place it on the counter. Rub your rolling pin with a little flour and roll the puff pastry until it measures roughly 11 inches by 11 inches. No need to get out a ruler; it's fine to estimate.
- Wrap the brie in the pastry: Place the round of brie in the middle of the pastry. Top with any optional extra toppings, if using. Fold the corners over the brie, forming a neat package. Use your hand to gently press the edges against the brie and neaten up the sides.
- Transfer the wrapped brie to the baking sheet or pie plate. If the pastry has warmed and is no longer cool to the touch at this point, place the tray in the fridge for 10 minutes, or until you're ready to bake and serve.
- Brush with egg: Brush the pastry all over with the beaten egg. Be sure to get the sides and around the folds. Try not to let the egg puddle under the brie.
- Bake until golden-brown: Bake the brie until the pastry is deep golden-brown, 35 to 40 minutes.
- Allow to cool 5 to 10 minutes: This gives the hot cheese time to firm up a little. Cut into the brie early and most of it will gush right out — which is still delicious, but less tidy.
- Transfer to serving platter: Use the parchment paper to transfer the brie to a serving plate. If you baked it in a pie plate, serve straight from the plate, but double check that the plate has cooled enough to handle.
- Serve warm: Arrange sliced baguette or crackers around the brie and serve while warm.
Baked Brie Variations
- Jam & Brie: Top with a few spoonfuls jam or preserves, like raspberry jam, apricot jam, or jalapeño jelly.
- Honey & Nuts: Top with a few spoonfuls of honey and toasted, chopped nuts, especially walnuts or pecans.
- Cranberry Sauce: Top with a few spoonfuls of store-bought or homemade cranberry sauce.
- Baked Apples: Slice or chop any tart baking apple and cook with butter over low heat until soft and warmed through. Scoop on top of the brie.
- Caramelized Onions: Slowly caramelize one onion over low heat until very brown, soft, and sweet-tasting. You can stir in a few teaspoons of brown sugar or balsamic vinegar if you like. Scoop over the brie.
- Onions & Mushrooms: Caramelize one onion and add chopped or sliced mushrooms in the last half of cooking.
- Baking and serving the brie in a pie plate helps contain the warm, melted cheese and makes it a little easier for guests to scoop up bites.
- Pie dough is an excellent alternative to puff pastry with this recipe.
- The brie can be wrapped in pastry and kept refrigerated for up to a day before baking and serving. Brush with egg wash just before baking.
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