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Baked Brie

How do you do it? I bought a beautiful wedge and have some nice fig jam that I thought I would spread over it. Is it just a microwave thing...I am clueless!
Thanks,

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  1. Did you even look for some recipes? What kind of baked brie are you looking for? In puff or other pastry, or not?

    The microwave is useless for baking pastry.

    3 Replies
    1. re: Karl S

      yes, I looked at recipes and did a search on this board. The board had nothing and the recipes all seemed complicated. I do not want pastry. I was hoping someone could just reassure me, I could put it in the oven at xxx temp for xxx minutes.

      1. the problem with a wedge is that the ends not surrounded by rind will melt and ooze and make a mess. generally baked brie is a whole wheel, spread with a topping. it's extremely simple.

        2 Replies
        1. re: hotoynoodle

          What is OP cuts off the top of the wedge and spreads the fig jam on it. Then use crackers (or bread) as "rind" on the sides of the wedge to keep the cheese from melting all over the place. Then slowly microwave at 30 sec increments until melted enough?

          1. re: viperlush

            the cheese oozing will push the crackers. you need a whole wheel.

            if it's just for you? sure, nuke it and eat by scraping it off the plate, lol.

        2. You need a whole brie, any size. I slice off the white rind from one whole side, using a cheese plane. You can spread jam or honey on it. You can then just bake it, but I cover the top and sides with thawed frozen puff pastry and bake til the puff pastry is done.

          1. Yes, you can use the microwave if you aren't using a pastry crust. Just heat, then add topping, and serve. But hotoynoodle is right that typically a wheel is best because the exposed edges will ooze. However, when it is just family, we do that and scoop up the ooze with crackers. Still tastes fine.

            1. I've had no problems with wedges anyway store bought wrapped wheels also ooze. I wrap both wdges and wheels with cresent roll triangles or filo if I have any .I always watch the oven ........I've baked fruit and brie in small pie crust (store bought) with good results.jJust don't let the dough get too warm ,re chill if you need to.

              1 Reply
              1. re: scunge

                Or put the wedge into a dish like a ramekin. You will have to cut the wedge to assemble it in the dish. But it will look and taste after topping and baking.

              2. Wrapping a round is really easy. You can do anything you want to it. Cut the top off, put in some ground nuts, some jam, anything that you think tastes good with brie. My favorite is a pistachio butter spread that I whip up, but it's ultra-caloric. Cook in a medium oven until the puff pastry browns to the way you like it. Feel free to rotate. Nothing bad will happen. You can't really undercook it and overcooking = burned. The point of baking it is to bring out the nutty flavor in the cheese.

                1. A wheel is best. If there is a grocery outlet near where you live you can get wheels for very little money. I love this recipe; however, I do recommend going light on the curry powder last time I used too much. More is not better. I also recommend slivered almonds, but the cashews are devine too. i like crackers with whole grains and the brie concoction is a good match for heartier crackers.

                  http://allrecipes.com/Recipe/Chutney-...

                  1. Here's an old recipe of mine for baked brie with cranberry sauce and almonds, which can be subbed with your fig jam. Having said that, when I have a nice fig jam, I prefer not to bake the brie and instead, slice the brie in half, cover the middle with the fig jam and chopped walnuts, put the top back on, wrap in saran wrap and refrigerate awhile, then remove from the frig, add a layer of fig jam to the top with some whole walnuts and let sit a half hour or so before serving. The fig jam dribbles down the side a bit and it tastes sooo good. But, per your request, here is the baked brie recipe:

                    Baked Cranberry Almond Brie

                    Prep time: 15 minutes
                    Bake time: 15 minutes
                    Chilling Time: 30 minutes
                    Standing time: 30 minutes

                    3/4 cup all-purpose flour
                    1/4 cup butter softened
                    1-3oz package softened cream cheese

                    1-8oz 4 1/4 inch diameter round Brie cheese
                    3 tbls cranberry orange sauce
                    3 tble chopped almonds, toasted

                    1 egg
                    1 tsp water

                    Combine flour, butter and cream cheese in large mixer bowl. Beat a low speed, scraping bowl often, until mixture leaves sides of bowl and forms a dough (2 to 3 minutes). Divide dough in half; wrap in plastic food wrap. Refrigerate until firm (1 hour).

                    Heat oven to 400. Roll each half of dough on lightly floured surface to 1/8 inch thickness. Cut 8 inch circle from each half (save dough scraps for decoration). Place 1 circle on baking sheet. Place Brie on center of pastry circle. Spread cranberry sauce over top of Brie cheese; sprinkle with toasted almonds. Top with other pastry circle. Pinch edges of pastry to seal. Flute edges as desired. Decorate top with small pastry cut-outs.

                    Beat egg with water in small bowl; brush top and sides of pastry. Bake for 15 to 20 minutes or until golden brown. Remove from baking sheet immediately. Let stand 30 minutes to allow cheese to set. Cut into small wedges and serve with apple/ pear slices and crackers.

                    Tips: Do not remove outer rind of Brie cheese. It is acceptable to eat and keeps the cheese contained inside the pastry.

                    To toast almonds, spread evenly in shallow pan. Bake at 350, stirring once, for 4 to 6 minutes or until lightly browned. Cool completely.

                    1 Reply
                    1. re: zook

                      I remove the top rind before covering. I do it because a lot of folks don't like it (though I do) and because the whole thing is just pure gooey goodness when you break into it. I've never had the cheese ooze or lose its form due to shaving off the rind from the top surface.

                    2. thanks everyone, lots of great tips here! My friends will be very happy