Wild Thyme – Brie En Croute



Brie En Croute

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1 sheet frozen puff pastry, pre-packaged
1/2 cup of sugar
1/2 cup blanched almond slivers
1/4 cup of raspberry preserves
1 (8-ounce) wheel Brie
1 egg, beaten
Crackers, for serving

Preheat oven to 375 degrees F.
Defrost puff pastry for approximately 15 to 20 minutes and unfold.
In a saucepan, add the almonds and 1/2 cup of sugar and caramelize until the sugar has turned a deep golden brown and coated the outside of the blanched almond slivers. Set aside and let cool. Lay the puff pastry out on a flat surface. Spoon about 2-3 tablespoons of raspberry preserves on the puff pastry in the center.  Sprinkle with the candied almond slices. Place the brie in the center of the preserve mixture. Gather up the edges of the pastry, pressing around the brie and gather at the top. Gently squeeze together the excess dough and bundle together to seal any holes and flip it over onto a baking sheet. Brush the beaten egg over top and side of Brie. To give a special look add additional  puff pastry and make leaves or garnish on the top. Bake for 20 minutes until pastry is golden brown.
Serve with crackers.
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Wild Thyme is located at 1060 Chinoe Rd, Suite 108 in Lexington