Jamie&#39;s Baked Brie Best Dishes

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Jamie's Baked Brie

"My ex-wife Jamie's been making this savory Brie en croute since way lower back before we were married. I think she should have gotten the idea from a mag, however I've by no means visible the recipe... I simply wing it. It can be made with both puff pastry sheets (short and clean) or phyllo sheets (extra paintings, flakier shell). Serve with fancy table crackers or digestive biscuits."

Ingredients :

1 shallot, minced
2 cloves garlic, minced
1/4 teaspoon white pepper
1 tablespoon dry vermouth
1 (eight ounce) round Brie cheese
3 sheets phyllo dough
2 tablespoons melted butter

Instructions :

Prep : 15M	Cook : 25M	Ready in : 35M

Preheat an oven to 350 levels F (a hundred seventy five stages C).
Stir the shallot, garlic, white pepper, and vermouth together in a small bowl; set apart. Cut the rind off the pinnacle of the brie cheese, leaving a 1/four-inch lip around the brink. Place the brie cheese onto a baking sheet, and spoon the shallot combination over pinnacle. Fold the phyllo sheets in half of to make rectangular pieces. Wrap the brie with the phyllo squares, tucking the rims beneath of the brie cheese. Trim the corners if needed to avoid tucking an excessive amount of pastry under. You want complete enclosure, but with out an excessive amount of overlap. Brush the pinnacle with melted butter to make the pastry brown inside the oven.
Bake in the preheated oven until the phyllo has became golden brown and the brie cheese could be very soft, about 20 mins. Serve heat.

Notes :

If you use phyllo, brush every layer with melted butter. This results in a crispier, fluffier crust, but takes a lot of paintings.
Reynolds® parchment can be used for easier cleanup/elimination from the pan.

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