Every year for Christmas Eve, my family feasts on a smorgasbord of appetizers as we exchange gifts. My contribution in recent years has been a pastry-wrapped brie served with apples. I love to use the extra dough to dress up the pastry with a festive design — holly leaves, a snowman face, snowflakes — get creative!
Grace’s Baked Brie
- 1 round of brie cheese
- 1 can of Pillsbury crescent dough sheets (if you can’t find these, you can use a can of Pillsbury crescent rolls and press the seams to seal the pieces together)
- 1 beaten egg
- Use a chef’s knife to remove the rind from the brie. Set aside.
- Separate the dough into two equal rectangles and gently stretch to form two squares. Place one square on an ungreased cookie sheet. Set the cheese in the middle of the square. Trim the corners off the dough and set aside (this is the dough you can use later to create a design on top the pastry). Place the remaining square of dough on top of the cheese. If you need more extra dough for your design, trim the corners off this piece as well. Press the top piece of dough around the cheese. Fold up the bottom edges over the top piece of dough, gently stretching around the cheese until the dough meets in the middle on top. Press the dough down to seal. Brush the top and sides of the dough with the egg. Use the dough trimmings to cut out a design, and place pieces on top of the round. Brush these with egg as well.
- Bake 20-25 minutes or until golden. Cool 15 minutes. Serve warm. I like to pair it with Granny Smith apple slices tossed with a dash of lemon juice. The tart apples are a perfect accompaniment to the warm, buttery cheese!