bhttps://www.thekitchn.com/holiday-appetizer-recipe-baked-brie-with-cranberry-sauce-41406aked brie right
first time 1 made it for a job 1 was 24 and stupid
i wrapped it all pretty baked it golden brought it out on a fancy board and cut into it and the cheese just ran out like water all over the table the hostess looked at me like i pooped on her rug
1 wanted to crawl under the table and die
so here’s how you don’t do that
buy an 8 ounce brie keep it in the fridge don’t let it sit out cold cheese is firm firm cheese is easy to wrap soft cheese is a sticky nightmare
one sheet of puff pastry thaw it in the fridge if you forgot put it on the counter for 20 minuts then back in the fridge for 10 you want it cold not warm
cranberry sauce half a cup here the trick most jarred sauce is too watery drain it in a strainer over a bowl for 10 minutes use the thick stuff that stays in the strainer throw away the juice that juice makes your pastry soggy soggy bottom sucks
nuts i like pecans toast them in a dry pan medium heat 2 minutes when you smell them they’re done take them off fast they burn quick burnt nuts taste like ashtrays
oven at 400 line a pan with parchment paper
flour your counter lay out the pastry put the brie in the middle spoon the drained cranberry on top keep it on the cheese not dripping over the edge sprinkle nuts on top
fold one side over then the opposite then the other two pinch the seams shut then flip the whole thing over so the seams are on the bottom seams on bottom means no blowouts
beat an egg with a splash of water brush it on the top and sides not the bottom
bake 20 minutes check it if its pale give it 2 more minutes if its dark gold take it out
now this is where you will screw up
take it out of the oven and leave it alone for 8 minutes i mean it set a timer walk away talk to someone if you cut it early the cheese is still liquid it will run everywhere your pastry will collapse you will look like an amateur i have done this my wife still laughs at me
after 8 minutes slide a spatula under it move it to a board drizzle a little honey on top stick a rosemary sprig in the side for looks
serve with crackers or apple slices or bread
soggy bottom? you didn’t drain the sauce enough or you didn’t flip it seam down next time do both this time flip it over on the board so nobody sees
cheese burst out? you didn’t pinch hard enough or you cut early still tastes fine call it rustic people love that word
making more than one use two pans three per pan don’t crowd them
you can wrap these the night before keep in the fridge no egg wash until morning
don’t freeze them just don’t
leftovers wrap in foil fridge next day reheat in the oven at 325 for 10 minutes never microwave never.
