FALL ISSUE : PUMPKIN-SHAPED BAKED BRIE Easier than carving a gourd, this delightfully flaky baked Brie can skew savory or sweet with a twist of your own. Whether adding a fruit-filled balsamic compote or sticking to the classic as we did, this crowd pleaser is no tricks and all treat. When baked, this festive dish puffs up into a golden pumpkin with gooey decadence on the inside and a hint of sweet filling. Indulge in each cheesy, melt-in-your-mouth bite… Ingredients 2 small (8-ounce) rounds of French Brie 1 sheet puff pastry dough 2 egg yolks 1 cinnamon stick Pinch of Cardamom Sugar This can be a little tricky to get right, but with careful preparation, the end result should look like a pumpkin! Pre-heat the oven to 400 degrees F. Roll out the puff pastry and cut into long triangular strips. The base of the triangle should be 1-inch, with the two sides the length of the sheet. Place the puff pastry triangles on a cutting board. Starting at the base, place triangles around in a clockwise direction. One at a time, overlap the corner of each base until you meet the first triangle, so you have a shape that looks like a circular star. Mix the egg yolks. Brush the pastry with yolk. Place the two Brie rounds in the center of the pastry. Add a pinch of Cardamom Sugar, or create your own mixed berry compote* for a sweeter bite. Fold the triangle tips up and over the Brie, overlapping the pastry. Press the edges together so there are no gaps. Press the top of the pastry to secure. Brush the outside with yolk. Add a pinch of Cardamom Sugar on the top. Let rest for 15 minutes. Bake until pastry is golden brown and flaky. To serve, place on a decorative platter, and push a cinnamon stick through the top of the pumpkin-shaped Brie. This treat is sure to be a huge hit at any fall festivity. *Create your own rich berry compote with our Dark Chocolate Balsamic Vinegar from Olimil PHOTOGRAPHY BY KATHRYN BARNARD - STYLING BY CALLIE MEYER - RECIPE BY JOHNATHON GARVEY & SAMANTHA HANNAFORD OF M&G FOODSTUFFStory written by Preserve
Posted on: Fri, 23 Jan 2015 15:21:22 +0000
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