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Wednesday, April 18, 2012

Baked Brie en croute with apples and thyme (French)

I was happy to make this recipe (a few moths ago) as yet another way to work around the pregnancy-related food restrictions that kept me away from cheeses like Brie unless they were thermally processed. And it did not taste like a compromise :). It was lovely. Anyone should try it, even if they are aloud raw Brie.

Last year: Simplest veggie noodle soup, Caramelized onion and green garlic pizza (with rucola), Fruit skewers with molten chocolate and Creamy pasta with green onions, mushrooms and ham (very light).

Ingredients (serves 2-3):

  • 2 medium red apples
  • 200 g Brie
  • 2 butter-made puff pastry sheets (600 g total)
  • 1/3 teaspoon Himalayan salt or fleur du sel
  • 1 fresh thyme sprig

Get the pastry out of the fridge so it can get to room temperature. Preheat oven to 200 degrees C. Prepare the ingredients for the filling:

Chop the apples into little cubes (don't peel them) and sprinkle salt on them.

Cut a long rectangle out of the unwrapped pastry sheet and put slices of Brieon one side of it:

Cut the other side's middle into strips (not all the way), as you can see in the picture above. Top the Brie with pieces of apple and leaves of thyme.

Pull the other side of the rectangle over the one with the filling and seal all four edges with the dents of a fork, like making a giant ravioli:

Repeat with the rest of the pastry (about 3 pies out of each sheet, so 6 total). Place them on a baking tray lined with baking paper:

Put in the preheated oven and bake for 25-30 minutes. Take out and dig in! :)

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