Monday, January 9, 2012

Fancy Faking It -- Baked Brie



Brie and I have a long and loving history. The day I discovered the soft, creamy wedges at Trader Joes for only about $3 each was the loveliest of days. I would buy a wedge a week and smother on crackers with an accompanying fruit, or toss with chicken sausage and pasta for a fancy-feeling and cheap-ish dinner--sometimes I'd even sneak a spread onto a sandwich. Aside from the pasta, I'd eat it cold, and actually preferred it this way.

I didn't realize the wonders of a warm round of brie baked inside of a pastry crust.

What have I been missing?

The upside to baking a fancy cheese in a delicious pastry? People think you're quite fancy indeed. I brought this to a New Years Eve party and a cocktail party in the past few weeks and it was definitely a hit. Also I've found that a spicy jelly atop a block of neufchantel cheese also receives high marks and feels fancier than it is. I'm sure I could amp up the fancy by making my own dough from scratch, but for a quick and delicious party food using store bought items is perfectly acceptable.
Party-goers will wait in anticipation for the results.
I wasn't sure what to serve these with... crackers? Bread? I laughed at my friend when he put it in a sandwich, and asked him if he'd like more bread with his bread--he didn't realize it was already in a pastry crust. I ended up just eating it by the wedgeful, and encouraged others to do the same. In the future I might split the brie in half so it can be two wheels of half the size (if the brie is firm enough) and make two smaller baked brie wheels so that the cheese-to-fruit-to-bread ratio is more equal. Either way it was absolutely delicious.

I hope everyone's New Year is off to a great start--I know mine is! Definitely busy, which I like. I'm not one who enjoys being idle. I'm also rather enjoying the unseasonably warm weather. I've walked outside and could have sworn it was already Spring on many days. Perhaps New England is trying to deter me from my dreams of living in Southern California...? We'll see!

Pro Tip: A silver solo cup adds class to a fancy party.
A silly straw does not.
Baked Brie. Learn it, live it, love it, eat it.

Easy Baked Brie
(Inspired by A Dash and a Pinch)
  • 1 wheel of brie
  • 1 tube of crescent rolls
  • 2 tbs of the jelly or fruit preserves of your choice


-Place two triangles of crescent roll onto an ungreased baking sheet and pinch together and shape to be a little bit bigger than your brie wheel. Place the brie on top of the crescent rolls, then top with a thick layer of the fruit preserves. Cover with remaining crescent rolls and pierce over top with a fork.


-Bake at 350 degrees F (according to crescent roll directions) or until golden brown. 


 -Serve immediately and eat by the wedgeful, on a cracker, with some veggies, whatever suits your fancy.

8 comments:

  1. This looks fabulous. I love the idea of using crescent rolls. Another option is using phyllo dough

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  2. So you kicked off the new year both looking and eating awesomely? Rock on.

    Brie is like...my most favorite cheese on this earth. I would eat baked brie for breakfast, lunch, and dinner if I could!

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  3. Baked brie is the best! All that ooey-gooeyness is heaven.

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  4. Baked brie is always so delicious!

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  5. woweeee it look soo good! non

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  6. I love Brie, too, especially on buttery garlic bread. Your photo of the melting cheese makes my mouth start watering. That photo of the guy in front of the oven made me laugh out loud.

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  7. Baked brie is always my go-to "fancy" dish for parties, etc. It's very cheap but looks like you spent a ton of time and money.

    Thanks for sharing this great simple recipe!

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