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There is nothing tastier than combining two favorites,
pie and cheese, this holiday season! Try this Delicious
and Easy Baked Brie that is sure to please at your next
holiday party!
For the December theme for The Recipe Redux blogging group, our task was to recreate a recipe from one of our favorite cookbooks on a page that only included numbers from the year 2017. What a great way to ring in the New Year by fellow bloggers sharing delicious recipes with others! My recipe for this baked brie is adapted from an original recipe on page 27 of the beautiful and stunning cookbook, The Forest Feast! For more delicious vegetarian recipes by Erin Gleeson visit The Forest Feast Website here .
In The Forest Feast recipe for Baked Brie (page 27), the recipe included store bought 10" pie dough. For some reason, pie dough or crust, and even baking in general, has always been a mystery to me. I decided finally to make my own pie dough from scratch. Let me tell you, I could not believe how easy it actually was! Making the dough takes only 10 minutes and includes staple baking ingredients that most have in their household already. Did I mention it only took 10 minutes?
Pie Dough Basics
One of my favorite blogs (and cookbook creators), Serious Eats, easily explains the basics of pie dough. For someone like me already hesitant with baking, this article goes over the science behind it and different methods for achieving such a simple and basic baking task. For more on pie dough basics, you can read the article here . To sum up the article, the main trick is for cold butter (not room temperature) and to not overmix the pie dough batter. At the end of blending in the small cubes of butter, you do not want a dough ball yet. There should still be a soft crumble with the flour and butter combination. For cutting in the butter, I used the food proccesor which worked perfectly! This former wedding present has taken over my life in the kitchen world. Click here to see the version I use by Cuisinart.
This baked brie recipe is adapted from The Forest Feast cookbook by Erin Gleeson. If you prefer not using the pie dough recipe above, store-bought pie dough is just as delicious. My pie dough recipe was inspired by the blog, Serious Eats (see link above for article and original recipe)
Ingredients
- Pie Dough:
- 1 ¾ cups all-purpose flour
- 4-5 ounces unsalted butter, cut into cubes
- pinch of salt
- 1-3 tablespoons cold water
- 1 tablespoon chopped fresh rosemary
- 8 cloves garlic, crushed
- 6 dates, pitted and finely chopped
- 16 ounce round of Brie cheese, pasteurized
Instructions
- Prior to baking, combine the flour, salt, and half the butter in a food processor. Pulse until crumbles form. Add the additional butter and pulse until it crumbles further. Transfer the mixture to a clean, dry surface. Sprinkle in cold water, one tablespoon at a time until a dough forms. Fold the batter to form a dough ball. Flatten the dough into one or two disks and wrap with plastic wrap. Place in the refrigerator for at least 30 minutes.
- Once ready the pie dough is ready, Preheat oven to 350 degrees Farenheit.
- Roll out the dough on a clean, dry surface sprinkled with additional flour to prevent sticking. Roll until a thin, even layer is achieved. Set aside.
- Combine the garlic, herbs, and dates in a small bowl, set aside.
- Place pie dough on a clean, dry counter and flatten. Spread the garlic mixture on the surface of the dough.
- Place the brie in the center of the dough and fold the edges of the dough over covering the brie. Pinch the dough to cover. Flip over and place on a baking sheet lined with parchment paper (or on a greased, foil-lined sheet).**
- Bake for 20-30 minutes or until the crust becomes golden. Top with additional dates and fresh herbs.
Notes
**My baked brie version leaked out a small amount from the dough. Next time I may try baking with the pie folds on the top of the brie round (instead of flipping over the round after folding in the dough). I topped the Brie round with fresh sliced dates and rosemary sprigs. As the original recipe in The Forest Feast suggests, serve with slices of fresh bread. I served mine with whole grain crackers and pumpernickel bread. If there is additional dough, The Forest Feast suggests using it to decorate the top of the baked brie crust!
