Rosemary Bacon Peach Brie en Croute
Servings: 10 servings
This fancy baked brie appetizer is full of savory bacon, sweet peaches, and fresh rosemary.
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- 1 wheel brie cheese
- 1 package puff pastry defrosted
- 2 tablespoons flour
- 1 egg for egg wash
- 1/3 cup peach jam
- 5 strips bacon chopped
- 2 tablespoons fresh rosemary finely chopped
Preheat oven to 400°F. Line a baking sheet with parchment paper, set aside.
On a floured work surface working quickly, roll out puff pastry to 1/4" thickness, about 12" x 18". Dust top of pastry with flour.
Place brie wheel in center of puff pastry. Spread peach jam over brie, then sprinkle bacon and rosemary on jam.
Beginning with one corner, wrap pastry around the brie, folding over and tucking previous layer over the next. If dough isn't sticking together, use egg wash to adhere dough together.
Continue wrapping until the last fold, adhering the last fold tightly on top of the wheel with egg wash. Brush the entire wheel with egg wash, and sprinkle with rosemary.
Bake for 20-25 minutes. If overcooked, brie will leak out while cooking. Undercooked, brie won't be melted entirely.
Allow brie to sit for 5 minutes before transferring to serving plate.
The rind is not noticeable once baked, but you may remove it if you prefer.
Remember to work quickly with puff pastry to keep it cold, and handle it minimally.
Watch for leaks while the brie bakes. If it begins to brown too quickly before the cheese is melted, tent the brie en croute with tin foil.
Calories: 435kcal | Carbohydrates: 33g | Protein: 16g | Fat: 43g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 211mg | Potassium: 66mg | Fiber: 1g | Sugar: 6g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 2mg