Baked Brie with Peach Preserve Pastry Puff
Safeway had a sale on fruit preserves and I tried peach. Turns out, it’s not so good on toast. But what to do then with a whole jar of peach preserves? Serendipitously, I ran into Mary and Matt at the grocery store and who better to ask? Mary recommended that I get some brie and pastry puff to use with the peach preserves.
Why I chose a school night to actually go through with it, I’m not sure..it turns out to be a lot more involved than I expected. Never worked with puff pastry before, and so my wrapping was amateurish to say the least. I used a whisked egg as an adhesive and made each pastry puff with a cube of brie and a spoonful of preserve. I borrowed some of Charles’ rasperry preserve too.
After 10-13 minutes in 360 degF oven (or GBD), they came out like this:
Jam had oozed everywhere. I let them cool and brought the batch to Hindi class (where I typically bring the food that I cook). Overall they came out pretty darn well! Thanks Mary for the suggestion!
mary Said,
April 15, 2009 @ 7:03 am
Cool! Those look yummy.
FYI – what you got is actually filo dough instead of puff pastry. It is definitely harder to work with than puff pastry because it tends to dry out more. Puff pastry looks like regular pie dough, but it actually has lots of layers of butter in between the layers of pastry dough, so that when you bake it, all the layers kind of puff up. Unlike filo dough though (which is the stuff in spanikopita, baklava, etc.), you can just roll puff pastry out with a rolling pin, and you only have to deal with it in one layer. (Puff pastry is kind of like croissant dough, and made in a somewhat similar way.) Also, if you want to try this again, you can make it in one big pastry instead of lots of little ones to make it faster and less trouble, and just serve it with a spreader on crackers or apple slices or something like that.
I love your individual ones though. I have never thought of doing that; looks like a great party appetizer! :-) Which was better, the raspberry or the peach?
Saket Said,
April 15, 2009 @ 12:54 pm
lol! told you i was way outside my comfort zone. yea you’re right — the filo dough was indeed drying out. honestly they both tasted good. the baking process helped sweeten them up!
Nikhil Said,
April 17, 2009 @ 1:58 pm
You might try this next time.
“Poached Pears with Caramel Drizzle”
http://brightideas.com/bright_idea.aspx?ID=508