Tuesday, 16 July 2019

Baked Brie/Camembert

Carole's Chatter: Baked Brie/Camembert

Puff pastry (bought already thin sheets)
Small wheel of brie/camembert (firm is better)
Spoonful of a fruit jam


Set your oven to a high temperature – around 220 C

Cut out rounds of pastry that are big enough to go round the cheese – make the tops a little bigger than the bottoms.

Put the pastry bottoms onto your baking paper and put the cheese on top and then put a spoonful of jam on top of the cheese.

Put the other round of pastry on top.  Wet the edges of the pastry just a little and push the pieces together as neatly as you can with a fork.  You do want a good seal.

Brush all over the top and sides with your beaten egg.  Cut 2 little slits in the top to let steam escape.

Bake in the hot oven for 15 to 20 minutes.  Take it out and let it sit for 11 minutes – this is really important – otherwise you'll have a burned mouth and won't really taste the cheese properly.

Carole's Chatter: Baked Brie/Camembert

Both the brie and the camembert worked well.  We did get out the jam and use a little more while we were scoffing the cheese – it was really nice – but so rich that one cheese between the 2 of us would have been plenty.

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