Baked Brie Recipe

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You should be warned that if you are going to make this baked brie appetizer, you better have people over quick. Once you break into that crust, you might eat the entire thing yourself. I had to force myself to stop eating, and it was quite a struggle.

This isn't a recipe as much as it is a how to. Take a few ingredients that are fabulous on their own and wrap them all together and serve it to your friends and family. If they like brie, they'll love it. I promise.

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Baked Brie

Serves 4-6 people

  • 1 wheel of brie
  • 1 tube Pillsbury Crescent seamless dough sheet
  • 1 tbsp butter, melted
  • optional: 1 granny smith apple in slices and crackers for serving; chutney, jam, preserves, etc, for topping

Preheat over to 350 degrees.

Start by removing the rind of the brie. You don't have to do this, but I don't care for the rind. It taste very medicinal to me. Just cut it off with a large knife.

Unroll your crescent dough sheet and place the brie in the center, slightly to the left. Using a pairing or steak knife, cut a 3 inch strip off the right side of the dough, leaving enough room to fold the rest completely over the brie.

Fold one side of the dough up over the brie and work your way around, folding the dough onto it's self. You want to entire top to be covered and overlapping, but feel free to remove any extra (especially once you fold the corners up. Once you're sure the entire top is sealed, flip the wrapped brie over and press it down slightly so it sits flat.

If you want to decorate, cut shapes out of that 3 inch strip of dough and arrange on the top. I used a pairing knife to make my leaf shapes.

Place brie on a baking sheet covered with a Silpat baking mat or non-stick aluminum foil. Brush on enough melted butter to coat the top. Bake for 15-25 minutes, or until golden brown. If your decorations begin to get too dark too quickly, cover with a piece of aluminum foil and check every 2-3 minutes. Don't burn your brie, but if the top is overcooked a bit it will still be delicious.

Serve immediately with apple slices and crackers. If you want to doll your brie up further, top warm brie with one of your favorite preserves, chutney, or jams. I prefer mine just as-is though. 

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Once you crack into that baby it's just so much gooey, buttery goodness. You'll also want to provide a cheese knife or spreader to get that deliciousness from the table, to the apple slice, to your mouth.

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Yum. Happy celebrating! 

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