Here is an absolutely stunning and mouth-watering appetizer to really bring that ‘wow’ factor to your next dinner party or date night! Imagine cutting into this flakey, buttery pasty and discovering the melted brie and savoury filling inside. This decadent pillow of pastry encasing the warm brie is a true work of art and simply irresistible!
What you will need:
- 1 sheet puff pastry; thawed
- 340g circular brie cheese
- ¼ cup sundried tomatoes; cut into strips
- ¼ cup cooking onion; sautéed
- 1 egg yolk; beaten
Prep Time: 30 minutes ◊ Cook Time: 35-40 minutes
- Start by preheating the oven to 400 degrees F
- Using a large lightly floured cutting board, roll out the puff pastry into an approx. 12-14 inches in diameter square depending on the size of your brie. Tip: Do not roll pastry too thin.
- Place a piece of parchment paper under your pastry for easy transportation later.
- Place your brie in the center of the puff pastry as a reference point. Slice pastry into 4 even wedges, stopping before you reach where the brie is placed. Then slice each section evenly in half again. Leaving you with 8 wedges in total.
- Use a circular cutter (or drinking glass) as a guide to create the rounded pastry “petals.” Line up your cutter as close the pastry edge as you can and using a knife, cut along the rim of the cutter. Discard excess cuttings. You will most likely need to continue to cut further than where the cutter ends to separate the excess pastry cuttings.
- In a small frying pan, on medium-high heat, add a small drizzle of olive oil and brown the onions. Approximately 3-4 minutes. Add sundried tomatoes and cook another minute. Let cool in fridge for a few minutes.
- Transfer the brie to a cutting board and using a sharp knife, cut the brie evenly in half to create two brie circles. Even distribute the onions and sundried tomatoes over the bottom half of the brie, then place the top half of the brie on top. Carefully transfer stuffed brie back onto the center of your prepared pastry.
- Now to wrap the pastry. The trick is to ensure you are wrapping tightly and taking care not to have any openings or exposed brie. Otherwise you will spring a leak in the baking process!
- One by one, tightly pull up each petal to wrap the brie. Brush each petal with egg wash as you wrap to ensure the pastry sticks together and this will give you that beautiful golden colour.
- Once all your petals are wrapped tightly around your brie, brush any exposed areas of the pastry not yet coated with egg wash. Sprinkle top of pastry with a pinch of salt.
- Bake for 35-40 minutes until pastry is golden brown.
- Let rest for 10 minutes and then transfer to a serving platter.