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Cherry, Honey & Walnut Brie en Croûte Recipe - Brie appetizer recipes are always elegant when entertaining! Learn how to bake brie cheese as Paula makes a beautiful baked brie in puff pastry.
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Cherry, Honey & Walnut Brie en Croûte Recipe: https://www.pauladeen.com/recipe/cherry-honey-walnut-brie-en-croute/
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#pauladeen #loveandbestdishes
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0:00
- Hey friends.
0:03
Eddie and Michael and I
0:04
was invited out to a friend's house the other night
0:07
and she had a hors d'oeuvre
0:11
that I just really love.
0:13
But you know, I don't make 'em that often.
0:15
And that's the brie en croute.
0:18
Fancy French words (laughing)
0:20
coming outta a southern girl's mouth don't feel good.
0:24
All it means is baked brie (laughing)
0:28
in our language.
0:31
So I'm using a puff pastry
0:34
and Elaine said to roll this out
0:40
to about 12 inches.
0:42
And on my, I love this cutting board
0:46
because it's got a ruler and a pie.
0:49
You can see where the pie
0:53
sizes are right there.
0:55
And over here I've got,
0:59
let's see, 12,
1:01
well, oh, I got 14 inch ruler right here,
1:05
so I can easily get this rolled out.
1:09
So I'm gonna start by cutting the rind off.
1:17
I'm just going to take a knife.
1:19
I don't want to get much of the cheese.
1:21
I just wanna get the rind
1:24
and I'm gonna move this on over here to my,
1:28
(paper crinkling)
1:32
to my parchment paper lined baking sheet.
1:42
And then I'm gonna go back to cutting this off.
1:45
Okay, I got the rind off of that piece
1:49
and I'm actually gonna use two pieces of pastry
1:55
to cover this brie because you know,
1:58
if you use one sheet,
1:59
I could do it with one sheet,
2:01
but then you're gonna have a lot of extra pastry, you know,
2:05
that might not get done.
2:07
So this is a good way to do it.
2:12
Alright, now let's see,
2:17
I'm gonna cut the corners off of this
2:20
and I'm gonna save those because
2:23
I'm gonna cut out some leaves,
2:29
you know, decoration to go on top.
2:36
So I'll be coming back to you.
2:46
I'm just gonna go around and brush the edges
2:52
with an egg that I added a tablespoon of water to
2:57
and that's gonna ensure that our pastry sticks together
3:04
and nothing is gonna run out, alright?
3:08
So I'm just gonna sit that
3:12
on the pastry, just like that.
3:17
And then I'm gonna drizzle it with a little honey,
3:25
maybe a couple of tablespoons of honey.
3:34
This is just such a good recipe, y'all.
3:37
And you know the thing about baked brie is it's pretty,
3:42
it's very pretty too.
3:45
I mean it looks like you have
3:47
really gone to a lot of trouble
3:48
and actually we hadn't gone to a lot of trouble at all.
3:54
Alright, now I've got some dried cherries.
3:55
Oh, Theresa, you already chopped them
3:57
for me. - [Theresa] I did.
3:58
- [Paula] Thank you.
4:04
And I do love dried cherries in it.
4:09
Did you measure out the perfect amount?
4:11
- [Theresa] I did.
4:12
- [Paula] Okay, thank you, thank you.
4:16
All right.
4:19
And now I'm gonna cover that
4:27
with walnuts.
4:36
I love the nuts.
4:37
Now you can use pecans,
4:38
almonds, anything you want to.
4:41
All right, now I'm gonna need to dice up,
4:44
not dice, but chop up a teaspoon of rosemary.
4:50
That looks like a teaspoon.
4:55
I'm just gonna sprinkle that over,
5:00
over and around.
5:03
All right, now we're gonna get our other,
5:10
our other sheet of puff pastry
5:18
and roll it out
5:19
and then we're just gonna lay that.
5:22
I got a little something wet there.
5:27
Ooh, I think it's thawing pretty good.
5:30
I set it in front of the fireplace.
5:34
I'm gonna put it back towards the fireplace again.
5:39
And while we're waiting on that to get thawed,
5:46
we didn't take it out at the same time.
5:49
Alright, so let's do some leaves.
6:07
And they don't have to be perfect
6:11
because they're gonna bake up and then
6:15
we'll do some slashes
6:20
and hopefully people will know that it's a leaf.
6:26
How's that?
6:32
That'll pass for a leaf, won't it?
6:34
And I'm going to just drop it right down that rosemary,
6:38
does that kinda look like a leaf, Eddie?
6:40
- [Eddie] Yeah. (Paula laughing)
6:42
- [Paula] Okay, good.
6:44
All right, it is time to roll out
6:48
the top of our other sheet of pastry.
6:54
We're gonna roll it the same size as we did the other piece,
7:01
like 12 inches.
7:14
Okay, we got some more leaves right there.
7:25
(knife scraping)
7:39
Okay. (necklace jingling)
7:43
I'm gonna do the same thing with this one so we can
7:54
put our pastry together.
7:56
In the past y'all,
7:59
I usually just use one sheet of puff pastry
8:03
to do the whole thing.
8:04
But I think that this method
8:07
is gonna work a lot better
8:18
than the other way
8:20
because we're gonna be able to get rid of
8:24
a lot of the excess pastry.
8:54
All right. (knife clatters)
8:56
All the next thing we're gonna do is just kind of
8:59
crunch that up, make sure it's stuck well.
9:03
And then,
9:07
we're gonna take a fork
9:13
and we're gonna go around just like we would
9:16
if we were making a pie.
9:18
Alright, we're gonna bake this.
9:20
Gosh y'all, maybe 20 minutes, 25 minutes.
9:25
And now we wanna brush our wheel
9:33
with our egg wash.
9:35
'cause that's gonna make it pretty and glossy
9:38
and you wanna make sure you get every bit of it.
9:44
Alright, so it's gonna take me a minute,
9:47
but I'm gonna work on these leaves, y'all.
9:52
And that's the center to our flower.
9:58
This leaf turned out pretty good right here.
10:03
Ah, darn it.
10:06
Where are those tweezers?
10:09
All right, so I'm gonna leave y'all for a second
10:13
while I finish up these leaves
10:15
'cause I don't want y'all to die from boredom.
10:18
So when I get it finished we'll be back, okay?
10:22
Alright y'all, I called in the artiste
10:25
in this group, which is Eddie.
10:28
I don't know if y'all know this,
10:29
but he graduated from SCAD here
10:32
and I'm so glad he chose to go to SCAD.
10:35
It's one of the finest art schools
10:36
in the eastern part of this United States.
10:39
And it's for artistes,
10:41
whether they choose to be a cartoon artist
10:47
or oh my gosh, they got fashion there.
10:50
They've got
10:53
designer furniture and all that, designers.
10:57
So Eddie really is an artist.
11:00
So I called him in to help me finish
11:03
before I lost my religion with that thing.
11:08
But while I was doing this and fussing,
11:10
'cause I hadn't bought any kitchen tweezers,
11:15
Theresa was over there on the phone
11:17
ordering us some kitchen tweezers.
11:22
So go Theresa, go Eddie.
11:24
Alright, this is going in the oven.
11:28
You're supposed to cook this on a pretty hot oven
11:30
and like I said, 15 to 20 minutes.
11:32
But I'm gonna keep an eye on it.
11:34
And when it comes out,
11:35
and this is really important,
11:38
you need to let it sit or 15 or 20 minutes
11:42
before you whistle everybody to come in
11:45
and start digging out because the cheese will be so hot
11:48
and it will just run out of control.
11:52
So just let it rest for like I said, about 15 minutes.
11:55
But isn't that pretty?
11:58
And it's really no trouble.
12:00
The only trouble was them dang rosemary twigs. (laughing)
12:05
And naturally,
12:09
that's just something that we did extra.
12:11
The recipe doesn't call to do that, but we did it anyway.
12:16
You know, I like just going out there
12:21
and putting our stamp
12:22
(foot stamping) on stuff,
12:25
right Eddie? (Theresa giggling)
12:26
So look at our brie en croute.
12:29
It turned out so pretty.
12:32
If I were y'all, I don't know that I'd fool with that
12:35
(laughing) this stuff
12:36
unless you got some kitchen tweezers.
12:38
So we have let this sit
12:45
so we've got some control
12:50
over our cheese.
12:56
We almost let it sit too long,
12:58
but oh no, mm-mm.
13:01
look at that.
13:02
My brie came out, look at that.
13:04
Oh my god, this is so good.
13:08
Mm, heavenly.
13:13
- [Theresa] Is it as good as it was
13:14
the other night? - Yes.
13:17
- [Theresa] Maybe better,
13:18
you were about to say maybe better?
13:19
(Theresa laughing) - No, Elaine's was so good
13:21
because anything tastes so good
13:22
when you don't have to do it yourself.
13:26
And I mean, she cooked it perfect.
13:29
Mm, so.
13:36
I let it cool a little too long
13:41
and I do like for it to ooze out.
13:47
Mm, mm, mm.
13:51
What a beautiful board.
13:56
You don't need another thing.
13:59
Maybe a tiny little vase of flowers
14:02
and you've got a beautiful board
14:06
and a yummy board.
14:09
All right, I'm coming back for more.
14:13
And I love my little cheese cutters.
14:15
Now the only place you can find these
14:17
is at the Lady and Sons store
14:22
and I just love 'em, they got all kinds
14:25
for whatever kind of cheese you have.
14:30
I kinda like that paddle for this. (laughing)
14:36
The honey just brings it home.
14:43
Yum.
14:45
Love and Best Dishes y'all.
14:48
Take this to a party,
14:51
and if you need to, when you get to your party,
14:53
throw it back in the oven, make sure it's gooey.
14:57
Mm.
15:01
Hey, y'all, it's Paula Deen.
15:03
Now, if you enjoyed this video, be sure to like it
15:07
and click the subscribe button as well as the notification
15:10
and bail to be alerted when I post a video.
15:14
Love and Best Dishes Y'all.
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