This is a super easy recipe I love to make when we are having people over. You can prepare it earlier in the day and pop it in the oven when your guests arrive.
(Pictures to follow- as soon as I make this again)
The amounts are variable as you can add more or less jam and almonds to suit your taste.
1 box Pepperidge Farm Puff Pastry (in the freezer section)
1 Large Wheel of Brie (I use the large wheel of President Brie from Costco or BJs)
Slivered/Sliced Almonds (the kind with the brown skin still on the sides)
Preheat oven to 400.
Soften 1/4 of a stick of butter.
Defrost the puff pastry- (don’t leave it out for too long- it will become too soft and hard to unfold.)
On a baking sheet, place 2 pieces of aluminum foil- one in either direction (like a cross, you want to be able to tent it when you are ready to bake)- lightly grease the foil with a very thin layer of Olive oil.
Place the puff pastry on top- (in the same manner- you want to be able to fold the edges up to cover the wheel of brie).
Put the brie in the center of the pastry and cut through the middle horizontally-so you have a top and bottom. Put the top half aside and leave the other side, rind down on the foil.
Spoon at least 2 tablespoons of raspberry jelly, jam or preserves on the bottom half. Sprinkle almonds and replace top half of the brie.
Fold up the 4 corners of the pastry so that the entire surface is covered in pastry.
Take the softened butter and spread over the closed top of the pastry. Sprinkle on additional almonds.
Tent the pastry and place in oven for at least 15 min. You will see that the pastry is starting to puff and cook. When it looks like it is almost done- open the tent and let brown.
Let cool for just a couple of minutes. You want to serve it hot but you don’t want to burn your dinner guests.
Place on a large plate with a sharp knife- make sure you are able to cut all the way through.
If you would prefer to make personal size baked brie you can use the same ingredients- just unfold the pastry and cut even squares. Cut a small piece of brie to fit inside and follow the same directions to finish.