Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 376 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 381 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 386 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 391
Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/search_navi.php on line 38

Home / Baked Brie en Croute with Fig and Walnut

Baked Brie en Croute with Fig and Walnut

Baked Brie en Croute with Fig and Walnut

Rating:

Recipe Created By:
Frederic Monti
Difficulty:
Beginner

Ingredients

1/2 sheet (0.4oz)
453g (16.0oz)
85g (3.0oz)
55g (1.9oz)
one
1 Tbsp (0.0oz)
as needed

Method of Preparation

  1. Slice the wheel of brie cheese in half horizontally and spread a generous amount of on both side and sprinkle a few toasted walnuts and place both pieces together.
  2. Using a rolling pin, roll out Lecoq Puff Pastry Sheet to an 1/8" thickness; place the wheel of brie cheese in center and fold in the corners, making sure that the cheese is not exposed.
  3. Combine egg and water for egg wash; brush the top of the pastry with egg wash and bake at 177°C/350°F for 20 minutes until golden in color.
  4. Once cool slice the cheese and serve with a side of bread or crackers, and

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
4450 Fortune Ave. NW Concord, NC 28027        Tel: 704.707.0300        Fax: 704.707.0301        Toll-Free: 866.977.3435
© 2014 PreGel America. All Rights Reserved.
Pinterest Twitter Facebook YouTube Instagram
 

Select Your Region

Please select your region below so we can better suit your recipe and ingredient needs.

Close

Contact Us Today

Speak to our Instructors at the PreGel Professional Training Center to learn more about how PreGel can help your business and passion grow. Fill out the form below to start: