Baked Brie in Puff Pastry With Apricot or Raspberry Preserves Recipe - Food.com (2024)

FAQs

Do you cut the rind off brie before baking? ›

Do you take the rind off before baking? Keep the rind on, as it will help the cheese hold its shape so it doesn't all melt out. The rind is also edible, so you can enjoy it with the melted cheese, or simply remove the top layer after baking and dunk in crusty bread like a fondue.

Brie cheese is the perfect partner to jam! It pairs beautifully with jam varieties, such as: fig, apricot, blackberry, boysenberry or cherry jam.

Yes, the rind on brie is edible and important to hold the melty cheese together.

Place your brie onto a baking sheet and cover it loosely with aluminum foil. Transfer the baking sheet into a preheated oven set to 350°F (177°C). Let it bake for 5 to 10 minutes, or until warm.

Whether brie or some other wonderful variety of cheese, there are worlds of flavor in the cheese rinds. The rind provides variety from and complements the paste simultaneously.

Yes, you can. The skin, better known as the rind, on brie adds extra flavour and potency to the cheese. However, you don't need to if you find brie flavoursome enough on its own.

You can go so many ways with this. A great fig jam, apricot, spiced apple, onion, pepper jelly, mixed berry… and a great sparkling wine would compliment it either way. If you're looking for an easy store-bought jam, you can't go wrong with fig or raspberry!

Jam: Jam is made with mashed fruit. Preserves: Preserves have whole fruit or large pieces of fruit. Some fruits such as blackberries or raspberries will not stay whole during the processing so there may not be much difference between raspberry jam and raspberry preserve.

Most pairings for brie are found on the side of low-tannin white wines and crisp sparkling wines, though fruity and light-bodied reds can also bring out the best in brie.

Why does my brie rind taste like ammonia? ›

It may be a turnoff but it's a consequence of aging, especially for bloomy-rind cheeses like Brie. As these cheeses ripen, their surface molds break down protein into amino acids and one byproduct of that breakdown is ammonia. When a Brie is aging at the creamery on a rack, the ammonia is evacuated through ventilation.

Preheat oven to 180°C/350°F (all oven types). Oven: Bake for 15 to 20 minutes (for 250g/80z), or until melted through. For 500g/1lb brie, increase to 25 minutes. To check, gently touch the centre of the brie – it should feel very soft, like it is about to collapse if you press any harder.

Serve Brie either at room temperature or warmed (never chilled), to bring out its creamy texture.

To eat Brie, first remove it from your refrigerator and let it rest at room temperature for about 30 minutes. This allows the brie to become softer and more flavorful as it warms. Once softened, simply slice your brie into small wedges, without removing the edible, flavorful rind.

While you want it to drop to room temperature for serving, you should cut the rind off while the cheese is still cold. Turn the brie on its side and cut off the flat sides. If you're cutting a wedge, turn it onto one of its flat sides.

Just know that without the rind, it will likely spread more because there's nothing holding it together. Why is my baked brie rubbery? This can be two things. If you left the rind of the cheese on, the baked brie may seem like it is rubbery once heated, or the brie was overcooked by leaving it in the oven too long.

The long answer is when cooking brie cheese recipes, the cheese will melt but the rind won't. The rind will break down a little bit, but it won't evaporate into thin air.