BRIE IN PASTRY

There always seems to be a little left-over pie dough when I make pies. These delicious pie crust scraps make for the perfect appetizers. Use them the same day as they were prepared, or flatten into a disk, wrap in plastic, and freeze until needed. When cocktail time demands a quick appetizer, take the pie crust out of the freezer and let it come to room temperature. Snap! Just like that, you have the perfect pastry to wrap around a small wheel of brie, or simply stack a tight tower of cheese into the dough. For an added touch, put some fruit inside the pastry before baking, or simply add dried fruit and nuts on top before serving!

BrieFruit

Ingredients

  • Left-over pie crust –  filo dough, or puff pastry, OR OUR PIE CRUST!
  • Small wheel of Brie or other favorite cheese
  • Egg wash – egg white and 1 teaspoon of water
  • Toppings – dried fruits of your choice, and nuts of your choice

Instructions

Roll out the dough large enough to wrap completely around the cheese.

BrieWrap

Brush egg wash all around the crust: top, sides, and bottom.

BrieBaste

Bake 350 for about 30 minutes or until golden. Serve with your favorite dried fruits and nuts.

                     BrieBake

BriePresentation

 

 

One Comment

  1. Pingback: VALENTINE DINNERS AT HOME

Leave a Reply