Baked Brie (with homemade pie crust!)

And now for something truly fatty…

Baked Brie // The Pancake Princess

I signed up to bring an appetizer to my office’s holiday gathering. Two days ago, I fretted over what to bring as my friend and I raided the dairy fridge at Costco. “I was thinking baked brie, but…” My sentence trailed off, the silence longingly filled with suggestions of healthier, less gut-bomb-ish food.

“Oh, everyone loves baked brie,” Shelby said with assurance. And since I’m easily swayed and a 13.5 wheel of brie at Costco is only around $8, I went with it.

Baked Brie // The Pancake Princess

And OMG. I can’t really say anything redeeming about the nutrition of this dish (you can use whole wheat in the pie crust?), but there’s nothing quite like an entire wheel of creamy brie spread with jam and baked until piping hot and gooey inside a golden, flaky crust, accented with a drizzle of honey and toasted nuts. As much as I embrace eating healthily most of the time, there are some occasions that call for a no-fail, universally crowd-pleasing appetizer and this is IT. (Unless you’re lactose-intolerant, celiac, a cheese hater, a sweet + salty hater, a buttery flaky pie crust hater etc…) The last time I brought baked brie to an event, there were only crumbs left after 15 minutes.

The best thing about this version of baked brie, in my opinion, is that you don’t have to go out and buy puff pastry. I only ever use one sheet of pastry at a time and the other one almost always goes bad in my freezer before I get around to using it. Instead, you can easily whip up a tiny batch of pie dough with ingredients you have in your kitchen. Pie crust used to make me cringe, but watching my cousin make the pie dough for an apple pie over Thanksgiving made me realize it’s really not that hard.

It’s the holidays, people. Eat healthy and then SPLURGE.

The sea of cheese surrounding the brie is an unfortunate result of me shaving too much rind off the bottom. If you fully encase your brie in dough, this shouldn't happen. In any case, I don't think I've ever seen anyone cry over excess melted cheese.

The sea of cheese surrounding the brie is an unfortunate result of me shaving too much rind off the bottom. If you fully encase your brie in dough, this shouldn’t happen. In any case, I don’t think I’ve ever seen anyone cry over excess melted cheese.

Note: Some people swear by a savory version of baked brie, smothering the brie in pesto before baking. I’ve only ever gone the sweet route and used jam, honey and nuts. I used raspberry jam several times before a woman at a cheese shop recommended sour cherry preserves to create a tangy contrast to the sweet honey and creamy cheese–so good. In fact, if you have any leftover cranberry sauce, that would be fantastic. Either way, this is always a crowd-pleaser.

Baked Brie

Yield: Serves 10+.

Rich and creamy brie topped with jam and baked inside a pastry shell until oozing and golden is one of the easiest and most delicious appetizers you will ever make! This version uses easy homemade pie crust instead of store-bought puff pastry: a guaranteed crowd-pleaser.

Ingredients

  • 1 small to medium wheel of brie (anywhere from 8 to 14 oz.)

  • For the dough:
  • ½ cup flour (all-purpose, whole wheat, etc.) + more if needed
  • ½ teaspoon sugar
  • 1/8 teaspoon salt
  • 2.5 tablespoons butter, very cold
  • 2-3 tablespoons ice water

  • Jam
  • Untoasted sliced almonds, if desired

Instructions

In a small bowl, whisk together the flour, sugar and salt. Cut the butter into 1/4-inch cubes and sprinkle over the dough. Pinch the cubes between your fingers to flatten while working the butter into the flour with your hands: your goal is to have as many tiny flakes of butter distributed throughout the flour as possible—big chunks of butter are not allowed, unless you want greasy holes in your crust.

Add 2 tablespoons of ice water and stir until a pliable dough comes together. Add more water, a teaspoon at a time, if dough seems dry or crumbly.

A few minutes before the dough is done resting, preheat your oven to 375F. On a lightly floured surface or between two pieces of plastic wrap, roll out the dough until it is large enough to cover your wheel of brie. If you have a smaller wheel, your dough may be able to entirely enclose the brie. With my larger 13.5 oz. wheel, I was only able to cover the top and sides of the brie, tucking the edges underneath.

Shave some of the rind off the top of the wheel if you like (leave the bottom intact for your best chance at minimizing cheese ooze) and spread liberally with jam. Enclose the wheel in dough and place on a baking sheet, jam side up. Brush the pie dough with a few teaspoons of milk or a bit of egg. Top with sliced almonds if desired—they’ll toast in the oven.

Bake for 25-30 minutes, or until crust is golden brown. Remove from oven and drizzle with honey. Let sit for 5-10 minutes before serving.

Notes

Adapted from Oh Ladycakes.

http://www.thepancakeprincess.com/2013/12/06/baked-brie-with-homemade-pie-crust/

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32 thoughts on “Baked Brie (with homemade pie crust!)

  1. Pingback: Vegetarian Quinoa Lasagna | The Pancake Princess

  2. Pang

    “Brie” me everyday, why could you? I love love love baked brie, and yes the oozing cheese is the best part 😀

    Reply
  3. Pingback: Vegan Spinach and Artichoke Dip | The Pancake Princess

  4. Alice

    Hi Erika, firstly big wow to the delicious baked Brie and secondly, big wow to the new blog! I remember sometime back you were shifting it all (to self host.) I love the new text & fonts for your graphics etc.

    Looking good! :)

    Reply
    1. erika Post author

      Aww thanks Alice! Ha, that seems so long ago now, but thank you thank you!! It’s been a fun journey and glad to rediscover your blog :) :)

      Reply
  5. Kelly

    I’m not much of cheese fan but wow, this looks incredible Erika! I have never tried baked brie but if I were going to, this would be it! This must have been a huge hit at your office holiday gathering and that crust is just simply amazing :)

    Reply
    1. erika Post author

      Oh man. Well you should find a potluck to go to where this is present so you can try it! You’re probably better off not liking this hugely fatty thing, but it is seriously delicious…

      Reply
  6. Mary Frances @ The Sweet {Tooth} Life

    All that melted cheese! I don’t think I’ve ever truly had baked brie, but wow, now this I could go for! Everything about this is perfect -the pie crust, the cheese, the jam, the nuts – drooling over here. It sounds like this would rank high on the comfort foods list! Have you tried a GF crust? I really want to try this for Christmas! Thanks Erika!

    Reply
    1. erika Post author

      Yes, it has skyrocketed to the top of my comfort foods list! I’m sure you’d love it too :) I’ve never tried a GF crust but I’m pretty sure that would work well if you have a good recipe!

      Reply
  7. The Vegan 8

    Girl this looks beautiful! I’ve never had Brie before and I don’t eat cheese now, but I can imagine how sweet and moist and delicious all that crust is. I totally agree with you too, nothing wrong with indulging in something not so perfectly healthy sometimes and there should be NO guilt when doing it!! :)

    Reply
  8. Bam's Kitchen

    We can all diet later this baked brie looks amazing. I love both savory and sweet types of brie but yours with jam and nuts sounds amazing. Wishing you a very happy holiday season. Take care, BAM

    Reply
    1. erika Post author

      No haha and you are smart…that is a really good strategy. My plan was to bake it in the morning and then reheat it in the microwave just beforehand. Sigh. A logistical brain would be really helpful sometimes…

      Reply
  9. Mimi

    So pretty. Love jam with Brie, just not too much. Honey with Brie is too much for me, but that’s just a personal choice! Splurge is right! Merry Christmas!

    Reply
  10. Two Red Bowls

    GIRL, I like the way you THINK! I was JUST planning on making baked brie tomorrow — love that you did it too!!!! And I agree — the sweet route with jam is the only way to go. What kind of jam did you end up using? Love this. Bring on tha fat y’all!

    Reply
    1. erika Post author

      Oh man we are twins :) Can I come over? I bet you make it better. I used sour cherry preserves! Yum yummm. Hahaha ditto. Fat: I’m ready for ya!!

      Reply
      1. Two Red Bowls

        Omg love!!! I’m going tart too with cranberry jelly (SO twins!) I’m nervous because I’m trying homemade puff pastry tomorrow so I hope I don’t screw it up. We’ll see how it goes! Yours is perfectionnn. Hope you’re having a fabulous Friday night!

        Reply

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