Directions and hand modeling by Katherine, photos by Greg
This is such a crowd pleaser and so simple. I started making it years ago after seeing Martha Stewart do it on a show. I follow her technique right down to making leaves with a pizza cutter from the leftover puff pastry. We stick with the topping she used, about a quarter cup brown sugar — it caramelizes as it bakes — and the same amount of chopped pecans. (I never measure anymore.) But the possibilities are endless, onion marmalade, mango chutney, walnuts and dried cranberries…
Here’s what you’ll need:
- 2 sheets puff pastry defrosted (or the homemade equivalent)
- small round of brie
- topping of choice
- 1 egg yolk whisked with about a teaspoon of cream
Pack brown sugar and pecans on top of brie. Place on one sheet of puff pastry. Using a pizza cutter, cut the puff pastry down to size. You’ll just need enough pastry to fold around, but not cover the brie. Like so:
Cut the second sheet of pastry to size.
You’ll just need enough to cover the top and tuck under and around your basket of brie.
Fold everything in and make sure there’s nowhere the brie can leak. Place on a parchment lined baking sheet.
Now to turn those scraps into leaves. Cut them into your best tear-shaped leaves. Use the cutter to draw a line down the center. Then draw radiating lines out. Hmm, just look:
Roll any scraps up like so:
Arrange the leaves around the entire circle and place the rolled up scraps in the center. (I think they look like roses, tasty, tasty roses.)
Brush the egg mixture over the pastry using a pastry brush.
Refrigerate overnight or for at least four hours. Bake at 400 for about 20 minutes or until golden brown. Serve warm with apple, pear or mango slices or a toasted baguette.
I couldn’t find the video I recall on YouTube, but this is so much better. I have this sweater in green. Wait, vanilla is burgundy?