This Brie makes a great appetizer or an elegant side on your holiday dinner table. I’m really proud of this creation. The Fig/Walnut Jam provides a sweet texture contrast and the wedge presentation is a different visual. I’ve always maintained that the difference between very good and excellent are the extra touches. That’s why I take the time to hand braid the pastry decoration that adorns the top.
Simply take from the freezer- remove all the packaging- and place on a cookie sheet (I’ve left a piece of parchment paper underneath to keep the Brie from sticking) and bake at 385°f for 35 minutes in a preheated conventional oven. In a convection oven do same temp for 30 min. These are guidelines as all ovens are different- some run hot/some cooler so use common sense. Remove from oven and place on a little bread board to rest before serving (see pictures). While the Brie is resting (19 min) it’s a good time to present it to your guests before cutting. Also- it’s a good idea to verbally describe the preparation as I’ve titled it here. One it’s impressive and two it makes everyone aware that walnuts are in the preparation in case of allergies.
After allowing to chill for 19 min cut the tip and then cut down the center the long way and make 3 cuts across. This produces 7 pieces that can be picked up with fingers but I suggest little plates and cocktail napkins at the ready. (See pictures)
Brie, Puff Pastry, Figs, Walnuts, Fresh Lemon Juice, Sugar, Flour, Whole Milk, Eggs, Whole Butter, Fresh Rosemary, Kosher Salt, and Black Pepper
This is as simple as it gets. Just
preheat oven to 400°f – place frozen
Brie on cookie sheet and bake 25
minutes and then let set for 5 min
before serving. I like to serve on a
small bread board.