Baked Brie In Puff Pastry With Fruits Recipe

Perfectly baked soft oozing brie cheese along with fresh/canned fruits in puff pastry

Madhuli Ajay
Baked Brie In Puff Pastry With Fruits Recipe
64 ratings.

Baked Brie In Puff Pastry With Fruits Recipe with is a delicious party hors d'oeuvres. The soft oozing cheese makes this appetiser an instant crowd pleaser. Even though the name sounds fancy, it is very easy to put together this snack. Use any fruits/nuts of choice in Baked Brie In Puff Pastry With Fruits Recipe. Serve Brie in puff pastry on its own or with more fruits, dry fruits and crackers. Puff pastry with fruits can be served as dessert.

Here are a few more party dessert options that you might also want to try

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  2. Mango Tiramisu Recipe With Savoiardi
  3. Mascarpone Fruit Dessert Recipe
  4. Saffron Mango Ice-cream Recipe

Cuisine: Continental
Course: Dessert
Diet: Vegetarian
Prep in

10 M

Cooks in

25 M

Total in

35 M

Makes:

2 Servings

Ingredients

  • 125 grams Brie cheese
  • 1 Puff Pastry Sheet , (about 6*6 inches)
  • 1 Apple , peeled and chopped
  • 6 Strawberries , hulled and chopped
  • 2 tablespoon Honey
  • 1 pinch Cinnamon Powder (Dalchini)
  • 1/2 Whole Egg , whisked, for glaze
  • Fresh fruits , for serving
  • Crackers , for serving

How to make Baked Brie In Puff Pastry With Fruits Recipe

  1. To begin making Baked Brie in puff pastry with fruits first pre-heat the oven to 190 deg C.

  2. Line a baking sheet with parchment paper.

  3. Place the rolled pastry on the baking sheet.

  4. Place the cheese wheel at the centre of the pastry.

  5. Mix the apple, strawberries, honey and cinnamon.

  6. Top the cheese with the fruits.

  7. Gather up the pastry from the edges and enclose the cheese and fruits completely. Press around so that it is neatly packed.

  8. Brush the egg over the top and sides of the pastry.

  9. Bake for about 20-25 minutes or till the pastry is golden.

  10. Serve Baked Brie In Puff Pastry With Fruits Recipe with more fruits and crackers.

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Last Modified On Monday, 20 March 2017 10:59
     
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