Stagger baking times for each wrapped Brie to ensure a fresh warm one is ready to go when guests devour the first.
- Portion size 24 servings
- Credits : Holiday Celebrations: 2007
MethodWatch and learn the Test Kitchen's technique for Quick Puff Pastry to make this recipe >>
Line rimmed baking sheet with parchment paper or grease; set aside.
In skillet, melt butter over medium-high heat; saut?nion until softened, about 3 minutes. Add mushrooms, salt and pepper; saut?ntil mushrooms are golden, about 10 minutes. Add brandy (if using); saut?ntil liquid evaporates, about 1 minute. Let cool completely.
Cut each Brie in half horizontally into 2 rounds; set aside. On lightly floured surface, roll out 1 sheet of the pastry to 12-inch (30 cm) square. Place bottom cheese round in centre, cut side up. Spread half of the mushroom mixture over cheese; cover with top cheese round, cut side down. Fold pastry up over cheese, trimming extra and overlapping edges. Brush with some of the egg to seal. Repeat with remaining ingredients.
Cut star shapes from leftover pastry; press onto pastry-wrapped cheese and brush with egg. Place on prepared pan; refrigerate for 1 hour. (Make-ahead: Cover and refrigerate for up to 4 hours. Or freeze in airtight container for up to 2 weeks; bake frozen, adding 10 minutes to baking time.)
Brush tops with remaining egg. Make small slit in each top with tip of knife. Bake in centre of 400°F (200°C) oven until golden and puffed, 25 minutes. Let stand for 5 minutes. Serve warm.
Nutritional facts Per each of 24 servings: about
- Sodium 171 mg
- Protein 4 g
- Calories 145.0
- Total fat 11 g
- Cholesterol 40 mg
- Saturated fat 7 g
- Total carbohydrate 7 g
- Iron 4.0
- Folate 13.0
- Calcium 2.0
- Vitamin A 10.0