A Reader’s Request for recipe originally published on Food and Fond Memories on December 18, 2009 by sandyaxelrod 0 Comments (Edit)
A Reader’s Request for recipe
Much More that a Reader More Like a Sister – Sheri and Me
Best Friends Forever
A while back a reader and dear friend asked for another one of my Aunt Rhoda’s very special recipes for her Brie en Croute. I apologize for not responding sooner but the holidays have had me in a tizzy. In addition my husband Steve and our puppy Hershi are traveling to New Orleans, LA on Christmas Day in our RV. So I have been busy shopping for clothes that can keep me warm there but won’t be too hot for our Florida winter when we return. We have such a great trip planned and I promise to write about it while we are away, including the wonderful restaurants that we will be visiting. I can tell you that we have a dinner reservation at Brightsen’s for New Years Eve. This is probably our favorite restaurant there. It is way off the beaten path and we only know about it from someone who lives there. We also have a reservation for the Sunday Jazz Brunch at the legendary Commander’s Palace. Other than that I have a long wish list for eating, touring and shopping. One other place I know that we will go (probably more than once) is Domilice’s for the very best Shrimp and Oyster Po’ Boy anywhere!! Anyhow, I most likely won’t have to time for writing again until we get to New Orleans and we get situated at our RV Resort looking out over Lake Ponchartrain but if I have an extra minute I will be sure to give you something yummy to try. Meanwhile check out two sites that I have been accepted to; foodieblogroll.com and petitchef.com.
PrintBrie en Croute
- Total Time: 0 hours
- Yield: 6-8 servings 1x
Ingredients
1 small brie (double or triple cream preferred)
1/4 sheet of frozen puff pastry
2 tbsps. raspberry preserves
2 oz. slivered almonds, toasted
1 egg, beaten
Instructions
Preheat oven to 350F. Place brie in freezer for about 1/2 hour prior to assembling to prevent oozing while baking. Roll 1/4 sheet of puff pastry to even thickness of about 1/8″. Place brie in center of pastry. Top with raspberry preserves and then slivered almonds. Bring corners of puff pastry together and twist to form a knot. Brush lightly with beaten egg and place on a sheet pan. Bake for about 20 minutes or until pastry is golden and slightly puffed. Served immediately with Dijon mustard if desired.
- Prep Time: 5 minutes + 30 minutes chilling
- Cook Time: 20 minutes
- Category: Small Bites
- Method: Baking
- Cuisine: American
