Baked brie with puff pastry

January 26, 2009

Baked brie with puff pastry

An old favorite of ours for a party or, quite frankly, just for us with a glass of wine! So good, in fact, I am happily noshing on it the next morning, and then again for lunch with a little salad. Fortunately, this is an easy enough thing to make and eat… you will want these ingredients available at all times. (Well, that is, if you are a crazy like me and love a stocked pantry and freezer and refrigerator.) I think pre-made puff pastry is an essential thing to keep in any freezer… endless in its uses. This is perfection with simple crackers and a bit of fruit… juicy pears, dripping down your hands… or if you can, fresh figs… even some dates are succulent on the side. If you don’t like the idea of baking kitchen string into it, you can make a twist and pull it back onto itself as well. I just think the string is quite simple… that is, if only our kids were not stealing it all the time to tie up their power ranger toys!! I like removing the brie rind, though not a must at all. If in a hurry, don’t bother. Surely you’ll be taking all the leftovers of this to your bedroom for a snack later tonight… if there are any left!

p.s. Check out our new spring fashion pieces I’m wearing… Coming to you soon online!!! xoxo, T.

(Click here for Tracy Porter’s printable recipe!)

BAKED BRIE WITH PUFF PASTRY

1 wheel of brie (7 inches or so – as you can see in my video, even half a brie wheel will do)
3/4 C. apricot preserves
1/8 C. bacon, fried & chopped (about 3 pieces)
1/8 C. heavy cream
1/2 package frozen puff pastry, thawed
kitchen string

Set oven to 400 degrees. Prepare a cookie sheet with parchment paper. Remove the rind of the brie wheel, use a paring knife for ease. Roll out the puff pastry. It should be about 1/8 inch thick when rolled. Set your brie wheel in the center of pastry. Plop the apricot preserves on the brie, then the bacon on the preserves. Pull up corners of brie to create a “pouch” and tie a 10 inch or so piece of kitchen string around the neck of the pouch. Don’t pull too tightly as the string may cut through the pastry. Allow the dough to fall over the string, it will look loose and leafy. Set the pouch on cookie sheet. Brush the pastry with heavy cream. If you don’t have cream available, use an egg whipped with a tablespoon of water instead as your wash. Bake in a 400 degree oven for 20-30 minutes. The exterior should be golden brown and look puffed. If you are not baking immediately, refrigerate the brie pouch until ready. This dough should always be kept cool, as it will “puff” better. Let rest for about 8 minutes before serving.

Labels: eating & gathering

Reader Comments

Written By artist on January 26th, 2009 @ 7:28 am

Tracy, thanks so much for this recipe. I can’t wait to try it. I did try the pot roast this past weekend. It was so rich and wonderful. I followed your advice and added the bacon from breakfast and a few potaotes. Yum! Also have enough left for dinner tonight too. A dollup of sour cream on top makes it even better!

Written By Lucinda on January 26th, 2009 @ 7:41 am

Curses on you Tracy I’m starving now! This is a great standby appetizer…one of my favs. How do you stay so thin??? Do you work out like a fiend!

Written By Pam on January 26th, 2009 @ 7:55 am

You are hysterical Tracy! You are so natural and comfortable in front of the camera! I just love these videos….I do make Pot roast on Sunday, and baked brie, quite often actually, but somehow you help us make it that more special! You look darling in that green velvet number you had on! I wish we could come over for wine and cheese….thank you again! Oh how I love Mondays…a whole week of videos ahead of us

Written By Sophie on January 26th, 2009 @ 8:00 am

Wow, now we are getting a cooking lesson via video. Whoo hoo!!! I love it! I can’t wait to make that pastry… I’ll make that on Valentine’s day for my mother in law since she is a huge fan of cheese.

BTW, I love that the camera is stabilized in this video… looks more professional now.

Thanks for your yummy recipes, videos and all the love. Big hugs!

Written By Jennifer on January 26th, 2009 @ 8:29 am

Only Tracy Porter rolls out puff pastry sheets with floury hands while wearing a snazzy green velvet number! LOL, you are too funny!

I love to make baked brie, too. It’s also very good with sliced almonds, tart raspberry jam and a little Shiraz:) Shiraz in one hand, drippy cheese and jam in the other…Heavenly!

Written By lisa monson on January 26th, 2009 @ 8:33 am

You are sooo cute. I love your tee and velvet jacket. Thank you so much for the videos. You are inspirational and it means so much that you share yourself and your ideas with us. Sometimes your inspiration blesses me and encourages me to keep making a difference in others lives.

Written By Mallory on January 26th, 2009 @ 9:07 am

I, too, made the pot roast yesterday. Delish. I love baked brie as well. The brie (unpeeled), preserves and any other enhancement is great wrapped in foil and set onto a grill for melting. Then opened to super cheesiness on the deck with wine during the lovely warmer months. I can’t wait for the spring fashion. It looks wonderful.

Thank you for all you are doing!

Written By angie on January 26th, 2009 @ 9:12 am

Great video! I agree with Sopie that it looks more professional. The recipe looks divine and quite simple. Can’t wait to try it.
The clothes are amazing. Love the t-shirt and the jacket. I will be looking for them online…soon I hope!

Written By Rebecca on January 26th, 2009 @ 9:25 am

Noticed the gorgeous tee-and-green velvet-combo immediately – even amidst the mouth-watering yumminess of your recipe! It’s so refreshing that you both actually eat and also share the recipes for real, unadulterated, satisfying food – definitely soul food a la Tracy! There were moments when I giggled out loud at what you said or did – thanks for being your fine self and not canned or scripted in any way. This venture into food video is a smash hit in my book!

#10

Written By Dana on January 26th, 2009 @ 9:39 am

Tracy:
I love watching your videos and look forward to them everyday. Getting great tips for fashion, my home and now yummy treats! I have two small boys and it can get very hectic in my house as I’m sure you know. The videos are my few moments of escape!
I LOVE your t-shirt and jacket! Can’t wait to see them online.
Thanks again!

#11

Written By Dawn on January 26th, 2009 @ 10:07 am

Tracy, this is one of my favorite app’s…I haven’t made it in awhile and definitely need to keep the ingredients stocked in my kitchen….yum. LOVE the velvet jacket, and I have that t-shirt (or one VERY similar I agree, the video is so crisp…very professional daahhling!

#12

Written By Tracy Porter on January 26th, 2009 @ 10:33 am

Just so you know… I literally ate that thing by myself over the weekend… Yes, really. We shot this on a Friday (a few weeks ago) and I just noshed my way through it. Happily!!
…..we have some good goals this year with the videos. I am delighted this feels “better,” more professional etc. Thanks….
Always trying to find ways to deliver content in a more inspiring way… so much to chatter about with you. I know how valuable your time is… I respect it greatly!! The fact that so many of you take the time to watch is thrilling to our small company and crew! We have wanted to do the food videos for a while, but it was important to us that the lighting etc. feel right… I am a foodie almost before anything… and I am glad to share this part of our world with you… I can see you love food and the art of eating as well my loves! For us it’s not just about food… it’s about everything… the process, experimenting… talking about it, sharing it with family… encouraging the kids to be fearless with it, to help make it. My mom and I could fill a day talking about food. The clothing will be up quite soon… we’ll for SURE email you!! thought a sneak peek would be fun… so glad you like the sweatshirt!
Happy day!
T.

#13

Written By Cameo on January 26th, 2009 @ 10:50 am

Lady,
Are you about to leave us for the Food Network???? Because you could, if you wanted to. A classy little designer chef decked out in velvet…….working it all out in her huge kitchen on her quaint and cozy farm. Watch out Barefoot Contessa!!!…. I am loving it…..you are so special… thank you…….. Baked Brie in puffed pastry is a favorite of mine with a glass of champagne. Have not yet tried it with apricot and bacon; looks like the ultimate indulgence… Love the vintage looking artichoke green velvet jacket over the hip tee. Totally Paris……… WHEN are you going to release your new Spring line?

Jennifer, Raspberry jam and almonds on brie with a glass of Shiraz also sounds decadent. Perhaps you would share which winery on the Shiraz………

#14

Written By Valery on January 26th, 2009 @ 11:29 am

I am from Peoria, Il and heading for Florida tomorrow to see my best friend and we will have BREA!!!! Cant wait. Then heading to the Celine Dion concert. (My friend is the cook, as I love to dust my stove off!!)

#15

Written By mary on January 26th, 2009 @ 1:09 pm

BACON…! I’ve made this before, but I’ve never used bacon in it. Thanks for the tip!
mary

#16

Written By fifi on January 26th, 2009 @ 1:36 pm

WOW ! Bacon……..My baked brie is a little different. Thought I’d share. I use the rind. I make sure the Bire has been out if the fridgie for a long time. Perhaps the morning of the evening I plan to make it. ( I know, one could possibly get sick from this… never happened in all of the years…) I use quince jelly, very sublime. I wrap the pastry, tucking and pinching the excess like a little present. If I have an extra moment I use a tiny cookie cutter and pop out a shape or two and place on top of the “present”, egg white wash the whole thing. Pop in the oven low for about 10 minutes, then turn it up and finish when it’s all puffed and ready. The shapes of puff pastry are adorable!!! Let it set, eat as desired. For a girls’ lunch, I slice it and serve it hot on a bed of green salad. Vinaigrette, balsamic adds a nice tart dimension. OR I serve it with those giant Ginger cookie-crackers, fruit etc.

I have also made a savory one with grainy mustard in lieu of the jam. I think I may try THAT with the bacon, perhaps with eggs on the side for brunch……. OMG, must run to the grocery!!!
Love all, F

#17

Written By Shawn/Lifeatbuttercupfarm on January 26th, 2009 @ 1:52 pm

Tracy,
Sometimes food just has to be named! She (your beautiful brie) looks like a “Genvieve” to me! I love sharing the experience of food…the creation, the meal time, talking about it… Love the addition of the food videos to your library.

#18

Written By artist in NC on January 26th, 2009 @ 2:35 pm

Shawn, Genvieve was my grandmother’s name. How beautiful!

#19

Written By Diane on January 26th, 2009 @ 2:47 pm

Hello Tracy and The TP Sisterhood,

This brie looks so……good; I can’t wait to make it.
I can picture myself indulging in this wonderful brie with a glass of wine or maybe some champagne in front of a glowing warm fire.
We are expecting a little snow this evening in Maryland.
I do miss the snow from my childhood days in New England, but love that you share your great winter scenery with us.

By the way, does anyone own the pink duvet that is currently on sale?
I have been eyeing this one for quite awhile.

Thanks to all for sharing your lives with us.
Talk to you soon.
Diane

#20

Written By susan on January 26th, 2009 @ 4:33 pm

All right, I went digging in my fridge and had everything but the brie (I swear there was some triple cream in there earlier). I confess I went to the store and bought some, I am home alone tomorrow, all kidlets at school and preschool, I am going to make this for myself!!
I have had lots of baked brie but this one sounds especially good, my family makes the best apricot jam (we add the inside kernel of the apricot seed in the top of the jar before sealing, you can’t eat it but it gives the top layer the most divine almond flavor). Thank you!

#21

Written By priss on January 26th, 2009 @ 5:38 pm

Omigosh….the video and all the ladies’ comments are divine! Tracy, your comical side came out on this video! You made me smile & laugh a lot…..I agree with Cameo….Food Network could be in your future….throw in a hefty dose of decorating tips with your cooking, and you have the recipe for a perfect show!!

#22

Written By Yael on January 26th, 2009 @ 5:48 pm

Ok, I am French and I never saw some Brie cooked that way, but why not ? I am also surprised by the mix with apricot preserve, but as pork (bacon) can fit well with sweet ingredients, maybe it’s good after all. My younger son who is a purist about French cheeses is shocked and is screaming “Au scandale!”, but I wouldn’t be so stiff, so maybe I will try this. I think it can also be very good with “des crotins de Chavignol”. I usually use them for that kind of recipe. I know in England and US, you use a lot of sweet jam with salty meals. In France, we do that much less, maybe because we are not crazy enough?
Personally, I like to try new things, so I am not so shocked. You know what is also very good: it is “des tartines de Brie” = bread, butter, and Brie dipped into a cup of “cafe au lait” = coffee with milk and sugar. They do that in the North of France, and in Paris, everybody thinks it’s crazy, but I can tell you, it is gorgeous, so good, I love that.
By the way, I love your outfits, not easy to cook in velvet, but it is beautiful.
And your kitchen is a true dream.
Thank you for this fun Monday,
Yael

#23

Written By stephanie on January 26th, 2009 @ 6:01 pm

Hi Tracy,

What a fun new video. It definitely felt more professional and I was thinking “tv” the whole time…….not food network, more of a lifestyle show. Loved the t-shirt and jacket as well……so hip and cute without trying too hard. That’s what I like……not that you’ve been working on the outfit for hours! Thank you for the laundry tips last week……tried it out and so far EVERYONE is excited about doing their own folding and putting away. I’m getting my buddies hooked on TP videos and have one lined up to help me redo my mom’s beds. The yellow satin is rotten and literally falling off but everything else is fabulous. The paint is worn and chipping perfectly! xoxo Stephanie

#24

Written By tracy porter on January 26th, 2009 @ 7:11 pm

That is what’s so very cool about this recipe is that truly one can make it “their” own. That to me is the essence of food and love of food….personalizing it, making it fit our own lives, our own tastes….love all the ways that you guys make this. OK, FiFi….too funny, we used to have a pattern named quince jelly….divine though with brie as well, you say! Yes…room temp…so French….ma petite…….love the description of you wrapping it like packages, I have a vision of you!…..Indeed a foodie, eh?
Then….. the egg & grainy mustard option puts me over the top. An egg on anything is perfection….and a small salad with a simple vinaigrette….mmmmm. Nothing better. I finished mine off with a small salad like that….well, that and a nice little glass of wine!
Susan…fantasy homemade apricot jam…hello! oh….That and cherry are the best to me! Well, until my mom makes her homemade strawberry preserves in the sun… yes. We will share once the “season” rolls about.
John made the most delightful BLT’s for dinner, scrumptious, we dipped them into a homemade tomato dressing….he used spinach instead of lettuce, one must improvise. You know bacon is our “meat candy”…..oh, more on that later. We all ate on our bed upstairs… a picnic. Really fun….must shake it up in Wisconsin in the winter. The boys love make up picnics… anywhere. I usually do them on the countertop and we all eat sitting on the counter….everyone loves to break the rules!
TTFN….
T.

#25

Written By Laurie on January 26th, 2009 @ 7:26 pm

Yum! I have a little brie in the fridge just waiting. I have never tried the bacon (just jam with pecans) and it sounds wonderful. I enjoyed all the other ideas presented in the comments too. I love your blog and really enjoy all the inspirational videos. You have definitely influenced my decorating style as I have been following your career for about 10 years now. Thank you!!!
PS
I was wondering if you were going to get flour on your pretty jacket too!!!

#26

Written By artist in NC on January 26th, 2009 @ 7:47 pm

Susan we’re on our way over to eat with you!!!!! What time did you say? LOL

#27

Written By Claudine on January 27th, 2009 @ 10:06 am

Diane…just to let you know I do have the Rosewater Bedding (Pink) and it is better than you can imagine!! Love it to death and even my outdoors man (hubby) is fine with sleeping in all that pink. Must say the snappy green and gold are perfect and it is well worth it; especially 70% off.

#28

Written By Diane on January 27th, 2009 @ 10:27 am

Claudine,

Thanks for the info; I just ordered the lovely duvet.
I could no longer stand it and also tired of washing my current duvet and waiting for it to dry.
I have a Yorkie and a Maltese that sleep with us, so I have to wash the duvet often.
Have a great day Claudine!

Diane

#29

Written By Sarah on January 27th, 2009 @ 10:53 am

Dearest Fifi…. I’m horribly inspired by your savory take on the cheese… I’m going to make it as you typed… and think I’ll add some warm caramelized onions along with the bacon…. Sunday morning….. Can’t wait!!!

Sarah

#30

Written By Sandi on January 30th, 2009 @ 3:49 pm

Tracy….

Just a quick note to say that I LOVE that green velvet jacket (are you referring to it as a sweatshirt?…)

Can’t wait until some of these new items are on the website for sale.

~~~~~Sandi on Cape Cod.

#31

Written By Tracy Porter on January 30th, 2009 @ 4:37 pm

Sandi, yes it is sort of a sweatshirt/cardi…2 way zip. Super cool comfortable.It’s called……….. L’artisan
xo
T.