Baked brie?

[olivialy]

Any favorite techniques to this simply but delectable dish?

[mamachef]

Pears poached in simple syrup, toasted pecans. Wrapped up in butter brushed phyllo and baked for about 20 minutes, until phyllo browns. For savory, I'll always be a huge fan of the roasted garlic/brie combo.

[pitterpatter]

I use all-butter puff pastry (from Dufour), wrap a wheel of French Brie, first topped with a layer of FIG jam. For a big party, I buy a 2 kilo (almost 5 pounds) wheel, and cut some leaves from the pastry to decorate the top, then brush the shebang with an eggwash. No matter how many or few guests, it's gone in sixty seconds.

[shana]

1/4 cup apricot jam, 1/4 cup spicy red pepper jelly wrap in puff pastry, bake and serve.

[grubn]

The simplest: Wrap in puff pastry. Bake till golden. Transfer to a nice plate and pour some honey on top. Serve with crostini or crackers. Bask in the complements of your guests. Tip: make 2. It seems one is never enough. This is great for parties because it takes maybe 45 seconds to prepare (not counting the time it bakes).

[Sebby]

Carmelized onions!
I've been using a recipe off epicurious for years now that is fantastic. In short, you get a wheel of brie, a round loaf of bread , onions, thyme, white wine and a dash of sugar.

Depending on if you get a small or large wheel, will determine the amount onions, anywhere between 4 and 8 onions.
Carmelize the onions. Dice the onions and sautee with a tablesspoon of butter for a good half hour over low heat, constantly stirring.

Add 1/4 cup of white wine and keep stirring. Add some chopped fresh thyme and a tsp of white sugar. Keep stirring for another 15 minutes until a rich, golden color.

Now, slice the top layer of skin off the wheel of brie. Cut a hole in your round loaf of bread and hollow it out so the brie sits inside, with a 1/4inch of space on top for the onions.
Put the carmelized onions on top of the brie. Bake at 350 on a cookie sheet for half and hour.

It's almost like a fondue. I use baguette slices on the side for serving.

[akp]

Similar to other replies, but this is how I usually do it:

Top wheel of brie with apricot preserves and then wrap it in puff pastry and bake until golden. Delicious!

Another variation I have done is topped the baked brie with crumbled blue cheese, drizzled with a fig/port wine reduction, then sprinkled with some fresh chives.

[MeffaBabe]

I love baked brie- I usually top it with raspberries/blackberries then wrap in puff pastry and bake. I then serve it with cut up apple wedges in place of crackers! Delicious- makes me want to make one for dinner tonight

[Infomaniac]

I like to wrap the brie with salmon lox, then filo or puff pastry, and bake.

[Adrienne]

how does the salmon part come out when you do this? does it cook through?

[Infomaniac]

The salmon slices are thin to begin with, and I'm baking at about 350 degrees for 20 mins. so I imagine it has cooked through. Never really thought about it though.

[DGresh]

Simple: whole wheel, not wrapped in anything, sprinkled with a generous amount of brown sugar and slivered or sliced almonds. Bake until the sugar is bubbly and the nuts are toasted. I absolutely love this, and it's always devoured.

[phoenikia]

I top a round of brie with a mixture of maple syrup, brown sugar and pecans (or slivered almonds), then bake it until the pecans are golden.

[xtal]

Use a full wheel of brie, top with homemade cranberry sauce, then wrap in puff pastry and bake until golden brown. A quick crowd-pleaser.

[susan1353]

Spread mango chutney on top, wrap in puff pastry, bake until pastry is golden brown. Make sure it cools at least 10 minutes before serving, otherwise the cheese oozes everywhere.

[hummingbird]

I usually do savory. Ham, roasted peppers, wrapped in puff pastry.

[Davwud]

A friend of mine tops it with pesto and bakes it. Served with Paris toast and you're in business.

DT

[Adrienne]

Wow, Kitchen Queen makes very fancy baked brie in comparison to me! I wrap mine in puff pastry or sometimes if I'm really lazy in pillsbury crescent roll dough.

I almost always put fresh fruit in the top, raspberries or strawberries usually. But sometimes I'll do a spread of jelly and a sprinkling of nuts, the most successful of which was pear jelly with slivered almonds -- yum.

[Bastet]

Hi Adrienne-
I used to have a recipe for baked brie with apricot preserves in crescent roll dough, but I can't find it for the life of me! I was excited to see that you made something similar!
Do you use a whole roll of dough? What size brie do you use? How long do you bake it?
If you have the written recipe, could you send it to me at [e-mail]? I would really, really appreciate it!
We don't usually have bigThanksgivings, but this year my family is getting together with my husband's family and I would like to make this.
Thanks so, so much! Bastet

[Adrienne]

Hmm something finally happened with chowhound that made your post from 2 years ago pop up for me! Sorry! I really don't have proportions anyway, I just buy a small-ish round brie and one or two tubes of crescent rolls, and i bake it until it looks brown... sorry, that's not much method after 2 years of waiting for a response ;)

[Kitchen Queen]

I love to bake Brie and do so every holiday chance I get... I vary mine but what seems most popular is: I buy my brie at Trader Joe's. Have one in your 'hood? Double Cream, and very ripe but not stinky - then I wrap in a pie shell. The pie shell thing is tricky. I only get Pillsbury (no lard), defrost, then roll out onto my kitchen table. I add a little flour so as not to stick. Then I line the tin/dish w/ the rolled out pie shell, add a little herbed cream cheese (sometimes), jared and herbed artichoke hearts and sun dried tomatoes in olive oil then wrap in either the pie tin or a glass pie dish.
Top w/ a couple more sun dried toms and a little basil. Bake until golden brown and cheese is bubbly YUM! One time I wrapped a whole portebello mushroon laced with garlic and the cheese. Another yummy thing - instead of savory, make it sweet. Add a little marscapone, liquor (?) brown sugar, dried fruits or fresh sliced apples, then bake - yumm-o! Savory serve- w/brushetta or large croutons. Sweet, serve with Carrs oatmeal biscuits. :)KQ