Brie en Crôute is another classic appetizer you can serve on your next ‘wine and cheese’ get together. You have the option of making your own low fat crust or to use some help from the store and make it with puff pastry, both ways it will be delicious. When you cut through it, the melted cheese will ooze out and can either speed it on crusty bread or have it over a piece of the crust.
3/4 cup all purpose flour
3 Tbs corn oil
2 Tbs water
1/4 tsp salt
1/4 tsp sugar
200g brie wheel
1 tsp maple syrup (or dark honey)
1 egg, beaten.
1-2 tsp water
Make the crust: Mix well the flour, sugar and salt. Add the oil and water. Mix well but don’t knead, form a disc and chill for at least 30 minutes. Freezing the dough for 15-20 minutes is also possible if you are in great hurry).
Place the brie wheel for 20 minutes in the freezer and take it out just before you are ready to bake it.
Place a small nonstick baking sheet or pan in the oven and preheat it to 210C/425F.
Beat the egg and water and set aside.
Assemble: Roll the dough with a rolling pin on a lightly floured surface until you have an approximately 10inch circle. Place a 9 inch cake pan or a plate over in and cut off the edges to get a perfect circle. Use the left over dough to create a decorative bow.
Roll the dough leaving the center of the circle slightly ticker than the edges to avoid cracks. Spread 1 tsp of maple syrup over one side of the brie wheel and place it syrup side down in the middle of the pastry. Brush the ends of the pastry with the egg, flip and pinch them together to enclose the brie. Make sure the seam is not too tick or the pastry on that side may end up undercooked. Place the parcel seam side down in the hot nonstick baking sheet, place the bow on top and quickly brush it all over with the egg wash.
Bake until golden brown, about 30 minutes. Let it cool slightly for about 10 min before serving.
Wine suggestions: Champagne, Bordeaux Superior or St-Emilion.
Note: If you are in a hurry, this recipe could be made with a 200g puff pastry sheet. Use the puff pastry in the same way you would use your homemade pastry, but remember to poke it a few time with a fork after rolling it and before wrapping in the brie wheel.