I was first introduced to Baked Brie several years ago by my friend Kari. She brought it for a potluck and I instantly fell in love with it. Even more so when I found out just how easy it is to make! It's the perfect appetizer to bring to a party when you don't have much time on your hands because it only takes about thirty minutes for both the prep and baking!
I recently found myself craving some baked brie. I had everything I needed, except the crackers to go with them. Usually I love to serve baked brie with wheat thins, as I like how their salty, grainy flavor complements the sweet and smooth flavor of the brie. I was too lazy to put on a change of clothes and run to the store, though, so I found myself flipping through The King Arthur Flour Baker's Companion for a cracker recipe.
I was surprised at how easy it was to make these crackers - the method was very similar to making biscuits, except you roll the doll out into a super thin layer and then cut them into rectangles. These crackers are called "Thin Wheat Crackers" and I thought they might taste like Wheat Thins, but they didn't really taste like those at all. The sesame seeds were definitely a nice touch, and these crackers were really good... but I wouldn't call them Wheat Thins. They sort of remind me of the little sesame crackers you get in those Asian snack mixes. If you're not a big fan of sesame seeds, just omit them from the recipe.
When my husband saw me baking these, he asked me what I was making. I informed him that I was making crackers from scratch, at which point he laughed at me and then walked away. After these came out of the oven, he could not keep his hands off of them. I told him he should never doubt me again! ;)
Baked Brie
1 Puff Pastry Sheet, thawed
1 round of Brie (I like to remove the white "skin" from my brie using a vegetable peeler but that is optional)
12 ounces fruit preserves (my favorite is cherry)
Preheat oven to 350F
Unfold the puff pastry into a single layer on a baking sheet. Spread the fruit preserves over the center. Place the brie on top of the fruit preserves.
Fold the pastry dough over the top of the brie and press the edges together to seal tightly.
You can bake the brie as is on the baking sheet, but I prefer to invert it into an oven safe bowl so the seams are on the bottom, and any juices that leak will stay in the bowl.
Bake for 25 minutes. Let cool for 10 to 15 minutes before serving. Serve with your favorite crackers or some sliced apples.
Thin Wheat Crackers
from The King Arthur Flour Baker's Companion
1 cup (4.25 ounces) unbleached pastry flour or unbleached all purpose flour (I used bleached all purpose flour)
1 cup (5 ounces) whole wheat flour or white whole wheat flour
1/4 cup (1.25 ounces) sesame seeds
1/4 cup (1.75 ounces) granulated sugar
1/2 tsp salt
4 tbsp (1/2 stick, 2 ounces) butter
scant 1/2 cup (3.75 ounces) milk (I used skim)
Coarse salt (optional)
Preheat oven to 325F.
In a large bowl, combine the flours, sesame seeds, sugar and salt. Cut in the butter (use a pastry blender or two knives), then stir in the milk, adding just enough milk to form a workable dough.
Divide the dough into three pieces and roll it out ultra-thin, one piece at a time- 1/16 inch, if you can manage it (the thinner they are, the better; the thicker ones don't taste as good). Sprinkle with a bit of coarse salt, if desired, and use the rolling pin to press the salt into the dough.
Cut the dough into 1 x 2-inch rectangles. Transfer the crackers to baking sheets and bake for 20 to 25 minutes, until they begin to brown. Cool on a rack.
Yield: About 8 Dozen Crackers
The baked brie looks divine, and I definitely want to take your advice and make my own crackers!
ReplyDeleteI love baked brie, but haven't had it in quite awhile. I might have to find an excuse to make it now. Your crackers look better than what we find in the store.
ReplyDeleteWhat a gorgeous dessert; and your crackers look great as well!! Glad you made them :0)
ReplyDeleteI haven't had baked brie in so long! The last time was when our food and in nutrition class made it in high school. I agree.. it is simple and delicious (or my teacher probably wouldn't have chosen that recipe!)
ReplyDeleteThose crackers look perfectly shaped. I can't wait to try making crackers.
I love it - "too lazy" to go to the store but not too lazy to make homemade crackers. A truly obsessed baker! These look great - I want to try crackers someday too.
ReplyDeleteMmm, brie, i may have to get me some. soon! delish :) I'm impressed by the crackers, never tried them myself but who knows!
ReplyDeleteI cannot tell you how good that looks. I've actually never tried brie, but think it looks SO good, especially with the jam and puff pastry! I might just have to get me some! And I love the look of the homemade crackers, too. I don't like how every cracker in the store has partially hydrogenated oil, so these would be great.
ReplyDeleteNow I have a major craving. Would the brie be a good dip for fruit, too, like apples? My kids might like that!
BRIE is one of my favorite cheese, so when I see the word I love it!! but really islovely and yummy recipe! xxGloria
ReplyDeletelooks delicous! i never thought about making my own crackers, but they look really good. i have an award for you!
ReplyDeleteWow! This looks so decadent and delcious! I love baked brie but have never braved to make my own. Great job!
ReplyDeleteYuuuuuummmm! This is so my type of recipe. Looks terrific Jamie!
ReplyDeletei had never had brie before my friend made this appetizer, and i've not wanted it any other way since. puff pastry is magical, the cheese is perfectly gooey, and the sweet jam (cherry rocks!) makes it complete. love your pictures. :)
ReplyDeleteThis looks delicious! I love baked Brie. My mom usually makes it around Christmas when she has people over, and I would always look forward to it. The crackers look great too!
ReplyDeleteDo you have any idea how much I love baked Brie?!
ReplyDeleteIt's one of my favorite foods. Paula Deen has a good recipe.
Wow...this looks incredible! I've never made baked Brie but I might have to give it a try...
ReplyDeleteYeah, baked brie is pretty much the world's greatest. Whenever DH is not going to be around I make it for my dinner with a big ol' glass of wine to wash it down.
ReplyDeleteWhat a GREAT idea to make your own crackers! They look delish!
ReplyDeleteOh dear goodness! That looks amazing. Will have to try this.
ReplyDeleteThese look so good. You made me crave brie even though I ve never tasted it :-) Your blog rocks. And I especially loved the peanut buttercups with penuch frosting which surely i ll try soon.
ReplyDeleteYummy! I never thought this is all it takes. I can't wait to make it. I'll try it with fig preserves.
ReplyDeleteYour own crackers? I am so impressed. And I love brie!! What a great party food!
ReplyDeleteI've been wanting to try my hand at crackers but I haven't gotten around to them yet. These look so good! I love sesame seeds in my crackers.
ReplyDeleteNever occurred to me to bake brie before enjoying it. What is wrong with me?
ReplyDeleteBaked Brie and preserves.....You got me hooked on this one. I love brie and I cannot think of a more lavish way to treat this cheese!!!
ReplyDeleteI'm so impressed that you made your own crackers . . . I think my husband would react the same way (be skeptical but then eat them all)!
ReplyDeleteThis looks great and I love the tip to remove the skin with the vegetable peeler! I always just tolerate it!
ReplyDeleteThis sounds so amazingly good! I am imagining baked brie with some fig jam right now...mmm... Bookmarked!!!
ReplyDeletethis is one of those things I was always intimidated by (and I am talking about the baked brie- not the crackers lol) but man, it seems so simple. It is definitely on my next parry list. I think it would also be great served with some sliced granny smiths!
ReplyDeleteI am gonna try this one. Never thought about removing the skin. I could tolerate a little but it's overpowering.
ReplyDeleteWe are having a family get together for "Resurrection Sunday" (Easter) -- and I was wanting to do something new...this baked brie is perfect....I am going to probably try it with a red raspberry preserve! Sounds divine...and those crackers are a must for me to try, too!!!! Thanks so much!!!!
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