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Recipe: Basil Brie In Pastry
Similar Categories: Basil, Brie, Pastry
Serving Size : 12
2 tablespoons grated Parmesan cheese
2 tablespoons fresh basil leaves -- finely chopped
OR
2 teaspoons dried basil leaves
1 (14-ounce) round Brie cheese
1/2 (17 1/4-ounce) package frozen puff pastry -- (1 sheet) thawed
Assorted crackers -- if desired
OR
Sliced fruit -- if desired
Heat oven to 400º. Grease cookie sheet. Mix Parmesan cheese and basil. Cut
Brie cheese round horizontally into 2 layers. Sprinkle basil mixture
evenly over cut surface of bottom layer. Reassemble cheese round.
Roll pastry into rectangle, 15 × 9 inches, on lightly floured surface. Cut
out 2 circles, one 8 1/2 inches and the other 6 inches. Place cheese round
on center of large circle. Bring pastry up and over cheese, pressing to
make smooth and even. Brush top edge of pastry lightly with water. Place
6-inch circle on top, pressing gently around edge to seal. Cut decorations
from remaining pastry if desired; moisten pastry with water to attach.
Bake about 25 minutes or until golden brown. Cool on cookie sheet on wire
rack 30 minutes before serving. Serve with crackers.
2 tablespoons grated Parmesan cheese
2 tablespoons fresh basil leaves -- finely chopped
OR
2 teaspoons dried basil leaves
1 (14-ounce) round Brie cheese
1/2 (17 1/4-ounce) package frozen puff pastry -- (1 sheet) thawed
Assorted crackers -- if desired
OR
Sliced fruit -- if desired
Heat oven to 400º. Grease cookie sheet. Mix Parmesan cheese and basil. Cut
Brie cheese round horizontally into 2 layers. Sprinkle basil mixture
evenly over cut surface of bottom layer. Reassemble cheese round.
Roll pastry into rectangle, 15 × 9 inches, on lightly floured surface. Cut
out 2 circles, one 8 1/2 inches and the other 6 inches. Place cheese round
on center of large circle. Bring pastry up and over cheese, pressing to
make smooth and even. Brush top edge of pastry lightly with water. Place
6-inch circle on top, pressing gently around edge to seal. Cut decorations
from remaining pastry if desired; moisten pastry with water to attach.
Bake about 25 minutes or until golden brown. Cool on cookie sheet on wire
rack 30 minutes before serving. Serve with crackers.
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