"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Baked Brie Recipe

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This recipe for Baked Brie, by , is from Only the Best, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sue Reinke
Added: Tuesday, August 26, 2008


1 medium diced carrot
1/4 cup minced scallions
2 tablespoons minced shallots
1/2 cup sliced mushrooms
2 teaspoons minced garlic
1/2 cup sweet butter
to taste pepper
3 tablespoons grated Parmesan cheese
2 sheet puff pastry dough
1 Beaten (to seal dough) egg
1 2.2 pound wheel of brie
parchment paper

Place brie in freezer for about 20 minutes to firm. Slice chilled cheese wheel in half horizontally to create two layers. Saute carrots, scallions, shallots, mushrooms and garlic in butter until tender. Add pepper and allow mixture to cool to room temperature. Fold in Parmesan cheese to seasoned vegetable mixture. Place one layer of brie, rind side down, on puff pastry and spread vegetable filling over top, pressing mixture firmly with back of spoon. Place second layer of brie on top, rind side up. Brush brie with beaten egg and pull puff pastry around edges and seal. Do not be concerned if the cheese wheel is not completely covered by dough. Flip brie over and place on parchment-paper-lined cookie sheet. Decorate with extra pieces of pastry dough shaped into leaves and brush all exposed dough with remaining egg wash. Chill brie in refrigerator for about 20 minutes. Preheat oven to 425. Bake brie for 15 minutes or until dough is golden brown. Allow to cool and serve at room temperature. Serve with thin slices of apples or pears and unsalted crackers.




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