I think that a Baked Brie with Jelly Pastry might be the most UNIVERSALLY loved appetizer. It looks so good with the browned pastry crust, and when you cut into it, the cheese just oozes out. I enjoy it most when jelly is added. What about you? You can use so many different flavors of jelly to compliment the brie. I favor red raspberry simply because that is my favorite flavor. This recipe I used apricot which is very commonly used and is perfect too. The next time I make this recipe, though, I need to try a spicy jelly. That would be a great change up and a surprise when you dig in.
The Brie Pastry is a super easy appetizer to prepare but there is a small learning curve. The first time I made this recipe, the crust was not sealed well and most of the cheese oozed out while cooking in the oven. This was not the result I was looking for. So I think the big trick is after cutting off the top layer of the rind on the brie, turn the brie upside down and place on your pastry dough. In this way, you do not have to worry about creating the perfect seal. When the dough is rolled out, the bottom layer is perfectly sealed and the crimping is on the top. Note to self.
Another simple little decorative trick is that one package of pastry dough is more than needed to make this appetizer. So save the extra dough and top the Brie Pastry with some decorative designs. It will really look fancier and it is so simple. Your guests will be impressed.
The jelly added to the rolled out pastry dough.
The brie added top (cut) side down.
The dough sealed and top with decorations prior to baking.
The Brie Pastry plated.
- 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
- 1/2 cup apricot preserves
- 1 round (12 to 13 oz) Brie cheese
- 1 egg
- 1 tablespoon water
- Heat oven to 375°F.
- Unroll dough and roll into 12x8-inch circle.
- Trim dough to 10x8- inch circle; reserve dough scraps.
- Spread the jelly into an approximately 6-inch circle in the center of dough.
- Cut the top rind off the cheese.
- Place cheese on center of dough upside down.
- Press dough evenly around cheese and press to seal completely.
- Roll out the remaining dough and using a cookie cutter, cut out a design. (I used stars)
- Place the stars on the top of the pastry dough.
- Turn pastry-wrapped cheese upside down onto ungreased cookie sheet.
- Beat the egg and water together.
- Brush top of pastry with egg and water mixture.
- Bake 20 to 25 minutes or until golden brown. Cool 15 minutes.
- Serve warm with crackers.