I went with a festive filling and appropriate seasonal variations in cranberries and nuts, but I did it with at least a dozen different toppings, do not be afraid to play.
Believe it or not, Michele and I had once frozen stuffed brie business for a short time, and provided some of the best stores in San Francisco. The company was called, "A Better Brie," and then we moved to things bigger and better, we had a lot of fun doing them, and they were very well received. Candied pecan was our best seller, mushroom caramelized coming in second.
what you see here is what we used to put together, so if you are not around these parts in the early 0s, here's your chance to taste what you missed. I really hope you give this stuffed brie baked a test soon. Enjoy!
Ingredients:
1 small wheel of brie (about 6 to 8 inches is perfect)
handful of dried cranberries, chopped
handful of chopped nuts
enough to cover puff pastry (1/8 inch thick), plus extra for design
1 egg beaten with 1 tablespoon coffee water
- - Freeze for 1 hour at 425F bake. for 20 minutes, or until no try is browned and brie is soft.
* moreover, do not jump freezing during a stage of 'hour. The crust is cooked to a golden brown before the brie starts pouring, so it must be partially frozen when it goes in the oven. If you get to do it in advance, and put it in the oven frozen solid, then I lower the temperature to 400, and give him an extra 10 minutes or more, or until cheese is liquid .
