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BRIE EN CROUTE - Sharon Combs Gillaspie Recipe

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This recipe for BRIE EN CROUTE - Sharon Combs Gillaspie is from SISTERS' HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Sheet Pepperidge Farm frozen Puff Pastry
1 lb. Brie Cheese (round)
1 pkg. Boursin Cheese
1 egg
1 tsp. water
Directions:
Directions:
Beat egg and water together in a small bowl.
Thaw pastry 20 minutes. On a floured surface roll to a 15-inch circle. Preheat oven to 400F. Slice Brie in half horizontally. Spread Boursin cheese on one half. Re-assemble Brie and place in the center of pastry. Brush pastry edges with egg wash and pull up sides to enclose Brie. Place seam side down on ungreased baking sheet. If desired, decorate the top with pastry scraps. Brush with egg wash. Bake for 20 minutes. Let stand 10 minutes (at least) before serving.
Variation: Stuff the Brie with 1/4 C sliced, toasted almonds and 1/4 C shopped parsley instead of Boursin. Serve with crackers.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45

 

 

 

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