Pie Crust Leftovers
Baked brie in leftover pie dough takes appetizers to a whole new level of delicious frugality. 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.
Brie In Crust For Cocktail Time
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 scraps into the dough, which will all melt together inside the crust for a luscious appetizer.
Baked Brie With Fruit
For an added touch, put some fruit inside the pastry before baking, or simply add dried fruit and nuts on top drizzled with a little honey before serving for an unforgettable cheese appetizer!
Baked Brie In Phyllo Dough
Having grown up in a Middle Eastern influenced kitchen, we fast learned that everything is better wrapped inside phyllo dough. Lightly brush a little melted butter or some olive oil between a few layers of phyllo dough, set a disk of brie inside, wrap it up like a present, brush again with butter or oil and bake. Fabulous!
Baked Brie In Puff Pastry
In my kitchen I always have a box of puffed pastry and phyllo dough in my freezer. In a snap, you’d be surprised how many decadent meals or appetizers you can pop out of your oven with either of these two treasures tucked away in the freezer. They need only two hours to thaw room temperature or if you know a day ahead, simply put the box in the fridge from the freezer. Ready when you are.
Roll it out on a floured surface, lay the brie in the center, wrap, brush with egg-wash, bake and dress with fruits and nuts or a generous sprinkle of fresh herbs.
- Pie Crust
- Small Brie wheel
- Dried fruits
- Rolling pin
- Pastry cutter
- Baking sheet pan
- Parchment papaer
- Basting brush
Brie Isn’t The Only Cheese You Know!
How often do you end up with scrapes of an assortment of cheese in your fridge? Yep! Me too. Once a pie dough is rolled out, puff pastry or phyllo dough, simply layer a mound of cheese scraps in the center, wrap the dough neatly around, egg wash, bake and ‘boom’, the perfect appetizer using leftover pastry and leftover cheeses! Aren’t we the frugal ones!
Baked Brie In CrustCourse: AppetizersDifficulty: Easy
Pie Crust – 1 pie crust large enough to wrap around the cheese you will use
Small wheel of Brie – or other favorite cheese
Egg wash – 1 egg whisked with 1 teaspoon water
Toppings – dried or fresh fruits, nuts or fresh herbs (optional)
- Roll out the dough large enough to wrap completely around the cheese, like a present.
- Set the cheese in the center. Carefully wrap the dough around the cheese, turn it over and seal the edges neatly on the underside. Place on a parchment paper lined baking tray. Brush with egg wash.
- Bake at 350 for about 20 minutes or until dough is golden.
- Puff pastry can be used just as you would a pie crust. Phyllo dough can also be used simply by layering 3 layers of the dough, each layer brushed with a little olive oil, then wrap and bake just as you would pie crust dough.