#frenchbrie

Most of the time people are always dropping by throughout the day, so I thought it be really nice if there were some food, set out for the hosts and guests, to munch on.

First, is my Puff Pastry Wrapped French Brie Cheese with Strawberry Honey Jam, and Walnuts. Second, my Mini Italian Sausage, Asparagus, and Truffle Fontina Cheese Fritattas. Finally were my Stuffing Muffins, filled with my sweet Italian Sausage, sweet golden raisins, celery, onions and fresh sage.

For this post, I’m going to share my recipe for my Puff Pastry Wrapped French Brie Cheese With Strawberry Honey Jam, And Walnuts.  The other two recipes will follow soon.

Equipment: baking sheet, pastry brush Prep Time: 5 minutes Oven Temperature: 400 degrees F. Cook Time: 15 minutes or until golden brown

Ingredients: 1 sheet of cold thawed puff pastry 1-13 ounce ( 5 inch in diameter) Brie cheese wheel 3 tablespoons of strawberry honey jam ( or fig jam) 2 tablespoons of chopped walnuts egg wash- 1 beaten egg + 1 tablespoon of water 2 tablespoons of Apricot jelly 1 tablespoon of very hot  water 5 inches of kitchen twine Sanding sugar

Directions: Note: Remove the puff pastry the night before and place into the frig so it will be thawed but cold. Four your board and lay one sheet of puff pastry out. Roll the sheet out until it’s 1/8 inch in thickness. You want to make sure it’s large enough to cover the wheel of Brie and come together to be tied at the top. Refer to pictures above. Transfer the pastry carefully to a baking sheet lined with parchment paper

Lay the wheel in the center of the rectangle shaped pastry. Using a spoon, add the jam over the top of the cheese and spread to cover the entire top of the wheel. Next, sprinkle on the chopped walnuts.

Bring each of the sides up to the top collecting them to come together at the top center so it can be tied up like a package. Using the kitchen twine, tie the overlapping pastry at the top together. Using your fingers spread the pastry out where it meets together at the top for presentation.Trim the twine as close at possible so as not to see the string.

Brush the entire pastry package with egg wash. Bake at 400 degrees F. for 15 minutes or until golden brown. In a small bowl, place the apricot jelly and hot water together. Whisk together until combined and there are no lumps. Once out of the oven, brush the glaze all over the outside of the pastry. Sprinkle sanding sugar liberally all over. Carefully cut the twine.

Let rest for about 10 minutes before cutting into. Serve with your favorite crackers