Brie En Croute is a twist on baked Brie—a cocktail event primary—is best served warmth straight from the oven. We used the Moses Sleeper cheese from Jasper Hill Farm in Vermont for its buttery, however clear, style.
Brie En Croute
Makes 1 (9-inch) wheel
- 1 (9-inch) wheel of Brie
- 9 skinny slices prosciutto
- 1 (14-ounce) bundle frozen puff pastry, thawed*
- 1 huge egg
- 1 tablespoon water
- Apricot preserves
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Line a baking sheet with parchment paper.
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Wrap Brie in prosciutto. On a frivolously floured flooring, roll puff pastry to a 10-inch circle. Place wrapped Brie in middle of circle, and fold edges in neatly. Flip Brie over so folded pastry edges are on the underside. Place on prepared pan.
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In a small bowl, beat egg and 1 tablespoon water. Brush pastry with egg wash. Refrigerate for half-hour. Brush with egg wash as soon as extra, and refrigerate half-hour further.
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Preheat oven to 425°F.
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Using a sharp knife, decrease a crosshatch pattern in pastry, nevertheless don’t decrease by the use of pastry. Bake until puffed and golden brown, about 22 minutes. Serve warmth with apricot preserves.
*We used Dufour Pastry Kitchens Primary Puff Pastry.