Baked Brie in Puff Pastry With Apricot or Raspberry Preserves Recipe - Food.com (2024)

FAQs

Do you cut the rind off brie before baking? ›

Do you take the rind off before baking? Keep the rind on, as it will help the cheese hold its shape so it doesn't all melt out. The rind is also edible, so you can enjoy it with the melted cheese, or simply remove the top layer after baking and dunk in crusty bread like a fondue.

Brie cheese is the perfect partner to jam! It pairs beautifully with jam varieties, such as: fig, apricot, blackberry, boysenberry or cherry jam.

Brie rind is edible, and it actually adds nuance and complexity of flavor. In this baked brie recipe, I do not remove the rind because I need the surface to spread my jam and to add my beautiful nuts and toppings.

Not only is the rind on Brie safe to eat but it may even keep out harmful organisms that could contaminate the cheese.

Yes, you can. The skin, better known as the rind, on brie adds extra flavour and potency to the cheese. However, you don't need to if you find brie flavoursome enough on its own.

Jam: Jam is made with mashed fruit. Preserves: Preserves have whole fruit or large pieces of fruit. Some fruits such as blackberries or raspberries will not stay whole during the processing so there may not be much difference between raspberry jam and raspberry preserve.

As others have said, pretty much any good, fruity jam will pair with brie, or with other cheeses. As far as my personal preference, I like fig jam or pear butter, but I've also used quince paste and a spicy tomato jam on cheese boards.

Serve Brie either at room temperature or warmed (never chilled), to bring out its creamy texture.

What do you eat with a brie wheel? ›

It must be room temperature. I prefer Brie with fruit like grapes and apples, with some slices of baguette. Of course it's also delicious with savory accompaniments like olives, nuts and sliced meats. And a glass of buttery chardonnay is always welcome.

Pairing your triple with something sour or spicy highlights the cheese's sweet, creamy notes, and the high butterfat in the triple easily stand up to tart and piquant flavors, making for a very fun pairing. I pair mine here with Friends in Cheese's Tart & Spicy Tomato Jelly.

As Brie cheese ages, it develops a stronger flavor and becomes more complex, with earthy and nutty undertones. The rind of Brie has a slightly tangy and mushroom-like flavor that adds to the overall taste experience.

Best practice: cut the wheel in half, then in small slices. As mentioned, brie's mild, yet buttery and nutty flavor pairs well with so many things. Some examples are salami, prosciutto, pickles, apricots, apples, pears, dates, almonds, candied walnuts, and pecans.

It may be a turnoff but it's a consequence of aging, especially for bloomy-rind cheeses like Brie. As these cheeses ripen, their surface molds break down protein into amino acids and one byproduct of that breakdown is ammonia. When a Brie is aging at the creamery on a rack, the ammonia is evacuated through ventilation.

To avoid the rubbery texture, remove the rind of the cheese and make sure to not overbake the brie in the oven.

Most cheese experts agree that Brie is best enjoyed at room temperature. In this case, be sure to remove from the refrigerator at least 30 minutes before serving. Additionally, it's best to cut a wheel or wedge of Brie from the center point to the outer edge of the rind to get the most flavor out of it.

Soft triangular shaped cheese

Ideally everyone should get a piece of the 'nose' from a slice of Brie, but it's not a practical way to cut this gooey cheese. Instead, take one slice from the nose, then you can make several long cuts from the edge towards where the nose used to be, ensuring everyone gets a bit of goo.