I’ve been known to periodically discuss my love for cheese. Every once in a while I feel the need to repeat myself, just to be clear. When you’re eating something like this, it’s hard not to spread the joy…pun intended 🙂
I know that all cheese lovers understand this.
Hello, baked brie…it’s good to see you again.
It’s amazing how something so simple can be so delicious.
This time around, I used a raspberry red chile ginger jam (from my friend Larry, originally from New Mexico…the same friend who contributed the Walter 45), and it was divine. I’ve used so many other types of fillings before…the versatility of this dish is endless.
Grab it while it’s hot – it never lasts long.
Baked Brie in Puff Pastry
1 frozen puff pastry sheet, thawed
1 wheel brie cheese
1/2 cup preserves of your choice
Preheat oven to 425. Lightly grease cookie sheet or pie plate and place cheese on it (leave rind on). Spread preserves on top of cheese. Place puff pastry sheet on top of cheese and wrap it around the sides. Tuck the ends underneath if they reach.
Bake for 20-25 minutes or until brown. Let cool for approximately 5 minutes before cutting. Serve with fruit and crackers.