There are few things as delicious as baked cheese. This baked brie is also wrapped in Puff pastry and stuffed with spicy mustard fruits.
It makes a great nibbles for when you have people over. It’s runny creamy and crispy all at once.
This December I have some interesting goodies.
This is a stash of ethically sourced meats was a contra I did with Feather and Bone in exchange for some recipe development. They have a list of Christmas products up now. I try where ever I can to support an end to factory farming. Farmer Browns eggs are particularly amazing.
Here is a very special Christmas cake made by Charlie-Louie from Hotly Spiced. I am very excited about it because I always make cakes for other people and never end up with one myself. She has posted a recipe here, for this Angel along with a couple of other cute designs.
There really is nothing as sweet as a gift you can eat or use to make something else, producing a gift that gives and gives. This Rosemary Honey from Lorraine@ www.notquitenigella.com will be just that. It was a lovely surprise, and a really great gift idea.
There is also an awful lot of cake boards in my kitchen. Yes, Celia our host for the monthly In My Kitchen@ www.figjamandlimecordial.com found an absolute bargain and bought everyone she knows a few to share in the bounty. Along with these she made me some chocolates.
So back to the cheese. It’s easy and you can make it with any cheese. The better quality the cheese the better the result. The same goes for the filling inside. I used mustard fruits and walnuts. You could use quince paste and hazelnuts or even left over cranberry sauce if you want to carry this idea into the holidays after Christmas.
Baked Brie Mustard fruits and walnuts
- 200 gm white mould cheese Brie or Camembert
- 1 sheet puff pastry frozen or home made
- 25 gm of walnuts or hazelnuts
- 100 gm Mustard fruits (Quince paste, guava paste, or Cranberry sauce)
- 1 egg yolk
- 1/4 teaspoon salt beaten together
- Prepare a baking tray with baking paper
- Cut the slices of mustard fruits or quince paste ( or whatever you are using) and set aside
- Roughly chop the nuts
- Lay a piece of puff pastry out to thaw.
- Beat the egg yolk and the salt together
- Unwrap the cheese and put it onto the puff pastry. The puff pastry cooks better if not too thick or overlapped.
- Top the cheese with the quince or mustard fruit and nuts. Fold the puff pastry over the cheese cutting off the pieces that overlap. Paint with the salty egg yolk. (This mixture flavours and colours the pastry) .
- Bake the cheese for 15-20 minutes or until the pastry is golden.
- Take out of the oven and sit for a couple of minutes before serving as a part of a vegetable and charcuterie platter.
- The cheese can also be wrapped with herbs such as thyme or rosemary and truffle honey before baking.
In My Kitchen is hosted by www.figjamandlimecordial.com Have a look at what everyone around the world has in their kitchens this month. ( no longer going)