Tuesday, November 08, 2011

Baked Brie with jam and walnuts

Brie has the reputation of one of the best French cheeses. I don't know whether this is true, but it is at least one of the best known. I like its nutty, truffle-like taste and this recipe lets this taste celebrate. Baking makes the soft texture of the cheese get creamy and runny when pressed with the knife. The flavours of the cheese develop. The jam provides sweetness, which makes the salty taste of brie even more obvious.
I saw the original recipe here and I made only few changes replacing the puff pastry with a phyllo dough and it was absolutely delicious.

  • 1 wheel brie
  • 1 cup walnuts in halves
  • 2 sheets of phyllo dough
  • 3 Tbsp jam of your choice
  • 1 egg beaten
  • 3 Tbsp unsalted butter
Preheat oven to 180°C. Slice the wheel of brie into two circles. Melt the butter. 
Unwrap the sheets of phyllo and put the first sheet on the table. Cut a square of it with size of the site about 20 cm. Brush some of the melted butter on it. Put the second sheet.
Put the first circle of the cheese in the middle of the pastry soft side up and cover with half of the jam. Put the second half soft side down forming something like a sandwich, spread the rest of the jam on top of the upper wheel and cover with the walnuts. Wrap the brie with the pastry sheets forming a packet and brush the top of the pastry with the egg wash.
Bake for 30 min until the pastry gets golden brown and serve hot.

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