Baked Brie
You need:
(2 pâtes feuilletées, 1 brie (800 g), 1 beaten egg, ½ - ¾ cups slivered almonds, ½ - ¾ cups chopped fresh parsley)
(2 pâtes feuilletées, 1 brie (800 g), 1 beaten egg, ½ - ¾ cups slivered almonds, ½ - ¾ cups chopped fresh parsley)What you do:
Shave the "skin" off the brie without actually cutting it off--basically just take off all the extra fluffy white stuff. You don't actually have to do this, but I find the end result tastes better if you do.
Shave the "skin" off the brie without actually cutting it off--basically just take off all the extra fluffy white stuff. You don't actually have to do this, but I find the end result tastes better if you do.
Split the brie into two discs. For me this is the hardest part of the whole operation. Be patient and you'll come out with two perfect halves.
Cover one disc with the parsley...
...then with the almonds...
and then place the two halves back together again and center the whole thing in the middle of the first pastry.
Wrap the pastry up and around and then brush the sides and flap with the beaten egg.
Flip it over and place in the middle of the second pastry. Wrap up in the same way.
Gently cut a design into the pastry (taking care not to cut through the pastry), brush with milk or cream and toss in a 180° (375°F) oven until it's a light golden color.
To serve, you can either let everyone cut their own slice or, for more intimate or formal affairs (or if you're just feeling hoity-toity) you can slice it yourself and serve it on individual plates with a sprig or two of mâche (lamb's lettuce) and a little squiggle of raspberry coulis. In either case, you'll need to let it cool off for at least half an hour before doing anything to it or you risk lava burns.Bon appétit and let me know how yours turns out.
Yum, this looks great! I love it with confiture as well inside...