[SPRING, SWEET SALAD SUNDAY-2014], [FALL-2014]
Note: This is one of our most favorite Open House dishes. ANY Jelly or Jam can be used on the brie and we have tried many of them! Pepper Jellies are fantastic or anything sweet/hot or savory/sweet. Lemon Fig was served at our Spring, 2014 tasting and it definitely was a hit!! FALL 2014, we will be using OLD AUSTIN APRICOT JAM with PECANS.
1 Small Round of Brie Cheese (we use Presidents-Allouette is also good) The larger round of brie can also be used, just roll your pastry out a little thinner.
1 Jar NEW CANAAN FARMS LEMON FIG JAM
1 Box Pepperidge Farms Puff Pastry Sheets (found in freezer section of store-1 box contains 2 sheets)
1/4 cup chopped Navidad Farms Pecan Pieces (lightly toasted on a cookie sheet on low heat-250 degrees for about 20 mintues (use parchment paper for non stick and watch them closely)
1 Egg white (beaten)
We used 1 Puff Pastry Sheet unfolded & rolled out on flour. Place brie in center (do not remove cheese casing!) Top with Jelly & pecans. (1 full jar of jelly is almost too much but more than half) Bring up pastry around cheese & twist top…Kitchen Jill can make ours look like a pumpkin!! Brush pastry with beaten Egg White for a nice glaze. Bake in oven (375-400 degrees) approximately 25-30 minutes until golden brown. Set aside & cool for 20 minutes before slicing. Serve with a nice unsalted cracker or bread. Garnish plate with pears, apples, or grapes. Chef’s Tip: A pie server is nice to have for serving this. ENJOY!