Ingredients:
1 sheet puff pastry dough from
17.3-ounce package
1 large egg
1 tablespoon water
2 rounded tablespoons raspberry jam
1 (12 to 14-ounce) round Brie cheese, with rind
1/2 package refrigerated pie crust dough, optional
1/2 pint fresh raspberries
6 fresh mint sprigs
Procedure:
Begin preparation at least one full day ahead of serving. Defrost the puff pastry under refrigeration as directed on package. Unfold the one sheet of pastry and place it on a clean working surface that has been lined with plastic wrap to prevent sticking. Slightly roll out the pastry to about an extra 1/2-inch on all four sides. Beat egg with water and brush the egg wash over the exposed side of the pastry.
Spoon raspberry jam in the very center of the pastry and place brie on top of it without pressing down. Brush the upright side of the brie with the egg wash and fold the four corners in on top of the brie; this will form four additional small corners. Using a fork, crimp the pastry edges together. Brush the upright side of the pastry with some of the egg wash and fold the four small corners in; crimp these edges.
Spray a small baking pan or pie plate with vegetable spray. Lift the brie, turn it over, and place it in the prepared baking pan. Brush the entire piece with egg wash.
If you are going to garnish the brie with pastry leaves or other cutouts, roll out the pie crust dough and cut them from that. Brush each piece with the egg wash before attaching. It is the crimping and the egg wash that seals the brie inside the pastry crust.
Freeze the brie for at least 12 hours or for several days. Forty-five minutes before serving, bake the frozen crust-wrapped brie in a preheated 400 degree oven until nicely browned, about 45 minutes. Transfer to a serving dish and allow it to sit at room temperature for about 15 minutes to cool.
Garnish with fresh raspberries and mint. Serve with a cheese knife or spreader along with thin crackers.
17.3-ounce package
1 large egg
1 tablespoon water
2 rounded tablespoons raspberry jam
1 (12 to 14-ounce) round Brie cheese, with rind
1/2 package refrigerated pie crust dough, optional
1/2 pint fresh raspberries
6 fresh mint sprigs
Procedure:
Begin preparation at least one full day ahead of serving. Defrost the puff pastry under refrigeration as directed on package. Unfold the one sheet of pastry and place it on a clean working surface that has been lined with plastic wrap to prevent sticking. Slightly roll out the pastry to about an extra 1/2-inch on all four sides. Beat egg with water and brush the egg wash over the exposed side of the pastry.
Spoon raspberry jam in the very center of the pastry and place brie on top of it without pressing down. Brush the upright side of the brie with the egg wash and fold the four corners in on top of the brie; this will form four additional small corners. Using a fork, crimp the pastry edges together. Brush the upright side of the pastry with some of the egg wash and fold the four small corners in; crimp these edges.
Spray a small baking pan or pie plate with vegetable spray. Lift the brie, turn it over, and place it in the prepared baking pan. Brush the entire piece with egg wash.
If you are going to garnish the brie with pastry leaves or other cutouts, roll out the pie crust dough and cut them from that. Brush each piece with the egg wash before attaching. It is the crimping and the egg wash that seals the brie inside the pastry crust.
Freeze the brie for at least 12 hours or for several days. Forty-five minutes before serving, bake the frozen crust-wrapped brie in a preheated 400 degree oven until nicely browned, about 45 minutes. Transfer to a serving dish and allow it to sit at room temperature for about 15 minutes to cool.
Garnish with fresh raspberries and mint. Serve with a cheese knife or spreader along with thin crackers.
Airline: Eastern Airline (Served as an appetizer and as an alternative to an egg-based breakfast)
Recipe Type: Authentic
Submitted By: Chef Bob RosarRecipe Type: Authentic
Recipe Author: Chef Bob Rosar
Original Photograph By: Chef Bob Rosar
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.pubresgroup.com/affair-in-the-air_site/AiA_Web_pdfs/Pgs_92-115_SoupsStarts_Recipes_low_res.pdf