Love & Best Dishes: Cherry, Honey & Walnut Brie en Croûte Recipe

Cherry, Honey & Walnut Brie en Croûte Recipe – Brie appetizer recipes are always elegant when entertaining! Learn how to bake brie cheese as Paula makes a beautiful baked brie in puff pastry.
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Cherry, Honey & Walnut Brie en Croûte Recipe: https://www.pauladeen.com/recipe/cherry-honey-walnut-brie-en-croute/
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– Hey friends. Eddie and Michael and I was invited out to a friend’s house the other night and she had a hors d’oeuvre that I just really love. But you know, I don’t make ’em that often. And that’s the brie en croute. Fancy French words (laughing)

Coming outta a southern girl’s mouth don’t feel good. All it means is baked brie (laughing) in our language. So I’m using a puff pastry and Elaine said to roll this out to about 12 inches. And on my, I love this cutting board because it’s got a ruler and a pie.

You can see where the pie sizes are right there. And over here I’ve got, let’s see, 12, well, oh, I got 14 inch ruler right here, so I can easily get this rolled out. So I’m gonna start by cutting the rind off. I’m just going to take a knife.

I don’t want to get much of the cheese. I just wanna get the rind and I’m gonna move this on over here to my, To my parchment paper lined baking sheet. And then I’m gonna go back to cutting this off. Okay, I got the rind off of that piece and I’m actually gonna use two pieces of pastry to cover this brie because you know, if you use one sheet, I could do it with one sheet,

But then you’re gonna have a lot of extra pastry, you know, that might not get done. So this is a good way to do it. Alright, now let’s see, I’m gonna cut the corners off of this and I’m gonna save those because I’m gonna cut out some leaves,

You know, decoration to go on top. So I’ll be coming back to you. I’m just gonna go around and brush the edges with an egg that I added a tablespoon of water to and that’s gonna ensure that our pastry sticks together and nothing is gonna run out, alright?

So I’m just gonna sit that on the pastry, just like that. And then I’m gonna drizzle it with a little honey, maybe a couple of tablespoons of honey. This is just such a good recipe, y’all. And you know the thing about baked brie is it’s pretty, it’s very pretty too.

I mean it looks like you have really gone to a lot of trouble and actually we hadn’t gone to a lot of trouble at all. Alright, now I’ve got some dried cherries. Oh, Theresa, you already chopped them for me. – [Theresa] I did. – [Paula] Thank you.

And I do love dried cherries in it. Did you measure out the perfect amount? – [Theresa] I did. – [Paula] Okay, thank you, thank you. All right. And now I’m gonna cover that with walnuts. I love the nuts. Now you can use pecans, almonds, anything you want to.

All right, now I’m gonna need to dice up, not dice, but chop up a teaspoon of rosemary. That looks like a teaspoon. I’m just gonna sprinkle that over, over and around. All right, now we’re gonna get our other, our other sheet of puff pastry and roll it out

And then we’re just gonna lay that. I got a little something wet there. Ooh, I think it’s thawing pretty good. I set it in front of the fireplace. I’m gonna put it back towards the fireplace again. And while we’re waiting on that to get thawed,

We didn’t take it out at the same time. Alright, so let’s do some leaves. And they don’t have to be perfect because they’re gonna bake up and then we’ll do some slashes and hopefully people will know that it’s a leaf. How’s that? That’ll pass for a leaf, won’t it?

And I’m going to just drop it right down that rosemary, does that kinda look like a leaf, Eddie? – [Eddie] Yeah. (Paula laughing) – [Paula] Okay, good. All right, it is time to roll out the top of our other sheet of pastry.

We’re gonna roll it the same size as we did the other piece, like 12 inches. Okay, we got some more leaves right there. Okay. (necklace jingling) I’m gonna do the same thing with this one so we can put our pastry together. In the past y’all, I usually just use one sheet of puff pastry to do the whole thing. But I think that this method is gonna work a lot better than the other way

Because we’re gonna be able to get rid of a lot of the excess pastry. All right. (knife clatters) All the next thing we’re gonna do is just kind of crunch that up, make sure it’s stuck well. And then, we’re gonna take a fork and we’re gonna go around just like we would

If we were making a pie. Alright, we’re gonna bake this. Gosh y’all, maybe 20 minutes, 25 minutes. And now we wanna brush our wheel with our egg wash. ’cause that’s gonna make it pretty and glossy and you wanna make sure you get every bit of it.

Alright, so it’s gonna take me a minute, but I’m gonna work on these leaves, y’all. And that’s the center to our flower. This leaf turned out pretty good right here. Ah, darn it. Where are those tweezers? All right, so I’m gonna leave y’all for a second while I finish up these leaves

’cause I don’t want y’all to die from boredom. So when I get it finished we’ll be back, okay? Alright y’all, I called in the artiste in this group, which is Eddie. I don’t know if y’all know this, but he graduated from SCAD here and I’m so glad he chose to go to SCAD.

It’s one of the finest art schools in the eastern part of this United States. And it’s for artistes, whether they choose to be a cartoon artist or oh my gosh, they got fashion there. They’ve got designer furniture and all that, designers. So Eddie really is an artist.

So I called him in to help me finish before I lost my religion with that thing. But while I was doing this and fussing, ’cause I hadn’t bought any kitchen tweezers, Theresa was over there on the phone ordering us some kitchen tweezers. So go Theresa, go Eddie.

Alright, this is going in the oven. You’re supposed to cook this on a pretty hot oven and like I said, 15 to 20 minutes. But I’m gonna keep an eye on it. And when it comes out, and this is really important, you need to let it sit or 15 or 20 minutes

Before you whistle everybody to come in and start digging out because the cheese will be so hot and it will just run out of control. So just let it rest for like I said, about 15 minutes. But isn’t that pretty? And it’s really no trouble.

The only trouble was them dang rosemary twigs. (laughing) And naturally, that’s just something that we did extra. The recipe doesn’t call to do that, but we did it anyway. You know, I like just going out there and putting our stamp (foot stamping) on stuff, right Eddie? (Theresa giggling)

So look at our brie en croute. It turned out so pretty. If I were y’all, I don’t know that I’d fool with that (laughing) this stuff unless you got some kitchen tweezers. So we have let this sit so we’ve got some control over our cheese. We almost let it sit too long,

But oh no, mm-mm. look at that. My brie came out, look at that. Oh my god, this is so good. Mm, heavenly. – [Theresa] Is it as good as it was the other night? – Yes. – [Theresa] Maybe better, you were about to say maybe better?

(Theresa laughing) – No, Elaine’s was so good because anything tastes so good when you don’t have to do it yourself. And I mean, she cooked it perfect. Mm, so. I let it cool a little too long and I do like for it to ooze out. Mm, mm, mm. What a beautiful board.

You don’t need another thing. Maybe a tiny little vase of flowers and you’ve got a beautiful board and a yummy board. All right, I’m coming back for more. And I love my little cheese cutters. Now the only place you can find these is at the Lady and Sons store

And I just love ’em, they got all kinds for whatever kind of cheese you have. I kinda like that paddle for this. (laughing) The honey just brings it home. Yum. Love and Best Dishes y’all. Take this to a party, and if you need to, when you get to your party,

Throw it back in the oven, make sure it’s gooey. Mm. Hey, y’all, it’s Paula Deen. Now, if you enjoyed this video, be sure to like it and click the subscribe button as well as the notification and bail to be alerted when I post a video. Love and Best Dishes Y’all.