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Help with Baked Brie Dish for Easter?

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Eek! I'm making this Brie recipe for an Easter appetizer that I've always wanted to make. It calls for a round of Brie, and you basically put almonds, brown sugar, and cranberry relish on top and bake it for 15 minutes. However, my store didn't have a round of brie- only wedges (therefore no rind on the side). I didn't think about this until I got home, but I imagine the rind on the side is pretty important, so that the brie doesn't all melt out the sides. I was thinking I could maybe wrap the sides of the brie with aluminum foil- but will this be a complete disaster? If I weren't cooking for 12 people, I wouldn't be quite as cautious. Thanks for any help out there!

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  1. I've done a similar filling with a round brie in puff pastry. If you have some of this hanging around, it should help keep the topping on top, or at least it'll flavor the pastry as well as the brie.

    4 Replies
    1. re: tracylee

      Yes, put it in pastry -- it'll still leak out a little, but with no rind, you'll have a pancake of melted goo (tasty, but not very pretty)

      1. re: sunshine842

        Think it will work if I just put the pastry (pillsbury crescent roll dough) around the sides? The top still has the rind.

        1. re: mrsjagirard

          I've only wrapped all of it. I'm not sure how the dough would stay up during baking, and the cheese stay together.

          The only time I used crescent rolls, my BF took them out of the fridge way to early to be helpful, and they ended up falling apart ina sticky mess. I just recently read to knead it together and roll it back out again. That would have helped.

          1. re: tracylee

            I agree -- I think the pastry will fall off if you don't put a top on it to hold it all together.

    2. I wrap my brie and the fillings in about 5 buttered sheets of phyllo prior to baking.

      1. I know it's too late for this but always put jam or relish or lemon curd on brie, sprinkle nuts on top and put it in the microwave for a few seconds. I only do it long enough for the cheese to just barely start oozing out the sides of the wedge. I think you could have done yours in the oven or microwve but not for the full 15 minutes. You have to really keep an eye on it and I usually do it on the dish I will be serving it on.

        9 Replies
        1. re: sparkareno

          Noooooo, not in the microwave!

          1. re: sunshine842

            yep--just for a few seconds

            1. re: sparkareno

              that's a shame.

              I just can't see spending the money on a good Brie (even a "brie" made with pasteurized milk) and then plunking it in the microwave, where it won't heat evenly.

              Either put it in a warm oven, where it will heat gradually and evenly, or just set it in a warm place out of the refrigerator. If it's a good one, it will begin to ooze in well under an hour all by itself.

              My .02

              1. re: sunshine842

                Well I don't know why it would be ' a shame'---it's not like the microwave damages the cheese in any way. Since Brie is so high in fat, it softens very quickly in the microwave so it works perfectly for a wedge. I soften it until I can see the sides start to get soft. I don't always have a warm place or an hour. Oh well--I guess one shouldn't try it if it is worrisome. Works for me.

                1. re: sparkareno

                  I live in the heart of the Brie region in France and can buy AOC Brie de Meaux and Brie de Melun (as well as the other half-dozen non-AOC appellations) right on the farms where they're produced...as such, they're cheap...

                  But they also deserve a little more respect and fair treatment that getting zapped unevenly and quickly in the microwave.

                  A chacun a son gout.

                  1. re: sunshine842

                    A chacun a son gout.

                    ******

                    And yet you posted this.

                    1. re: NanH

                      It was to explain *why* I cringe at the concept of nuking Brie.

                      I don't have to eat it, so I don't really care...but I reserve the right to weep a little at the thought of a lovely cheese being treated like a Kraft single.

                      1. re: sunshine842

                        hey guys! thanks for all your help answering my question. as much as i love to get the email notices about everyone's feelings on nuking or not nuking brie, i think this particular thread may not be the best place to continue the conversation. I have no idea what the "chacun" phrase means, but perhaps we can let bygones be bygones, and let those who want to nuke their brie (or not) do so in peace.

                        1. re: mrsjagirard

                          It means "To each their own taste"