Briecheeseappetizerfrance Recipes

BRIE CHEESE APPETIZER

Brie Cheese Appetizer image

A light, fluffy puff pastry is filled with melted Brie cheese and hot fruit preserves. If you do not want a sweet wheel, you may substitute herbed cheese spread for the preserves. Baking times are the same for the substitution.

Provided by Susan Jackson

Categories Appetizers and Snacks Cheese Baked Brie Recipes

Time 40m

Yield 8

Number Of Ingredients 4

Ingredients

1 (8 ounce) wheel Brie cheese
3 tablespoons apricot preserves
½ (17.5 ounce) package frozen puff pastry, thawed
1 egg white

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
Slice one wheel of Brie cheese in half so you have 2 circles of cheese. Spread apricot or peach preserves on (the cut side) half of one circle of brie. Make sandwich out of the two halves of Brie, so that the preserves are in the center of both halves. Wrap the entire wheel of Brie with one sheet of puffed pastry and flip the entire concoction onto the prepared cooking sheet so the seam is on bottom. Brush the puffed pastry with the egg white.
Bake for 30 minutes, or until the pastry in golden brown. Serve immediately.

Nutrition Facts : Calories 286.2 calories, Carbohydrate 19.1 g, Cholesterol 28.4 mg, Fat 19.5 g, Fiber 0.5 g, Protein 8.6 g, SaturatedFat 7.9 g, Sodium 264 mg, Sugar 4 g

BRIE CHEESE APPETIZER (FRANCE)

Brie Cheese Appetizer (France) image

This recipe was found on the internet at allrecipes.com. I was particularly intrigued with the use of puff pastry in it!

Provided by Sydney Mike

Categories Fruit

Time 40m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

1 (8 ounce) brie round
3 tablespoons apricot preserves
0.5 (17 1/2 ounce) package frozen puff pastry, thawed
1 egg white

Steps:

Preheat oven to 350 degrees F & lightly grease a cookie sheet.
Slice the wheel of Brie chees in half so there are 2 circles of cheese.
Spread apricot (or peach) preserves on the cut side of one Brie wheel, then make a sandwich out of the two halves, with the preserves in the middle.
Wrap the entire wheel of Brie with one sheet of puffed pastry & fturn it seam side down onto the prepared cookie sheet.
Brush the puffed pastry with the egg white.
Bake for 30 minutes or until pastry is golden brown, then serve immediately.

Nutrition Facts : Calories 286.3, Fat 19.7, SaturatedFat 7.9, Cholesterol 28.4, Sodium 265.8, Carbohydrate 19, Fiber 0.5, Sugar 3.6, Protein 8.7

CARAMEL PECAN BRIE CHEESE APPETIZER

Caramel Pecan Brie Cheese Appetizer image

Make and share this Caramel Pecan Brie Cheese Appetizer recipe from Food.com.

Provided by jellyko

Categories Cheese

Time 10m

Yield 1 appetizer

Number Of Ingredients 3

Ingredients

12 ounces wedge brie cheese (remove outer layer)
6 -8 ounces caramel sauce, in the ice cream supply area of supermarket (I use smucker's)
1 cup pecans, chopped

Steps:

trim brie cheese of the outer layer.
Place on plate. Pour caramel sauce over top.
Sprinkle with chopped pecans.
(Note: quantities are approximate -- this is foolproof -- pour/drizzle sauce and pecans on to your like)
Serve room temperature with crackers,apple slices or anything you like.

Nutrition Facts : Calories 2318.1, Fat 172.8, SaturatedFat 66.2, Cholesterol 341.9, Sodium 2733.6, Carbohydrate 128.7, Fiber 12, Sugar 5.9, Protein 83.1

PATE BRISEE (FRENCH SHORTCRUST)

Pate Brisee (French Shortcrust) image

This is an easy, versatile, and delicious pate brisee for tarts that can be used with savory and sweet fillings. It makes two crusts, so refrigerate half and save it for a weekday quiche! You can store dough in the freezer for up to 2 weeks.

Provided by tessaf

Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts

Time 50m

Yield 16

Number Of Ingredients 5

Ingredients

2 ½ cups all-purpose flour
2 tablespoons white sugar
½ teaspoon salt
1 cup chilled butter, cubed
¼ cup ice water, or more if needed

Steps:

Place flour, sugar, and salt in a food processor and pulse 3 or 4 times to mix. Add cubed butter; pulse until crumbly.
Pour slow stream of ice water through feed tube while the processor is on low speed until dough holds together when pinched, making sure not to add too much.
Divide dough evenly into 2 pieces. Form dough into discs on a lightly floured work surface. Wrap discs with wax paper or parchment paper before wrapping with plastic wrap. Chill in the refrigerator for 30 minutes or until use.
Roll dough out on a lightly floured work surface using a lightly floured rolling pin between 2 pieces of parchment paper to desired thickness when ready to use.
Butter two 9-inch tart pans. Roll crusts 1 at a time onto the rolling pin and unroll over tart pans. Gently push dough into the prepared pans, molding to the sides. Trim edges with fingers or a knife. Fill and bake according to filling recipe instructions.

Nutrition Facts : Calories 178.9 calories, Carbohydrate 16.5 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 154.9 mg, Sugar 1.6 g

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