Thursday, August 30, 2012

Raspberry Baked Brie

     I treated myself to a pint of fresh raspberries the other day and when I saw this recipe I knew exactly what I was going to do with the few left in the bottom of the container.  This Raspberry Baked Brie is nothing short of sublime.  Made with a few basic ingredients and Pillsbury Crescent Rolls, it's so easy, a child could make it.  The only thing I would suggest is pressing the two pieces of dough on wax paper, it does tend to stick from the warmth of your hands.  You also need to line your dutch oven with parchment, I think it would be a challenge lifting out the soft, hot dough with a spatula.  This baked perfectly in my 8 inch oven with 8 coals around the base of the oven, 12 around the rim of the lid and 2 in the center.  After 15 minutes I removed the center coals and moved them to the outside to prevent it from burning, it was golden brown in 30 minutes.  You could easily make this in your 10 inch oven, better yet, try baking 2 in your 12 inch  oven, it's so good you'll be wanting one for yourself and one for the rest of your guests. 

Raspberry Baked Brie
1 8 oz. can Pillsbury refrigerated crescent dinner rolls
1 7-8 oz. round Brie cheese
1 Tblsp seedless raspberry jam
1/4 cup fresh raspberries (do not use frozen)
1 egg, beaten
Assorted crackers or French bread slices

     Lightly oil or spray dutch oven; line with parchment paper.
     Unroll dough; separate crosswise into two sections.
     Press each section into 6-inch square, firmly pressing perforations to seal.
     Place cheese on center of one dough square; top with jam and raspberries.
     Cut small shapes from each corner of remaining dough square, one inch from center of square; set cutouts aside.
     Place square on top of cheese round.
     Press dough evenly around cheese, folding bottom edges over top edges; press to seal completely.
     Place in parchment lined oven.
     Arrange dough cutouts on top; brush with beaten egg.
     Bake 25-30 minutes or until golden brown.
     Lift from dutch oven; place on serving plate.
     Cool 10 minutes, serve warm with crackers.

Spread Brie with jam then cover with raspberries

Transfer dough covered Brie to parchment lined oven
then brush with beaten egg

Bake at 350 degrees for 25-30 minutes

Let cool for 10 minutes

Serve warm with crackers and French bread

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