Can you use Pillsbury crescent rolls for baked brie?
Ready to make? This 3-ingredient baked brie recipe wraps a wheel of crowd-favorite brie cheese in Pillsburyâ„¢ Crescents for the easiest (and most delicious) party holiday appetizer. The combination of melty cheese and flaky pastry make baked brie with Crescent rolls an appetizer even picky eaters can’t turn down.
Should 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.
Can I use pie dough for baked brie?
It’s just a fancy pants way of saying a wheel of brie baked in some type of pastry. 😉 A refrigerated pie crust or puff pastry work well for this. This is a super easy and delicious appetizer that can be adapted for any special occasion gathering and it dresses up so well for the holidays with colorful cranberry.
What kind of puff pastry do you use for brie?
Three simple steps are all you’ll need to make this simply delicious and elegant appetizer, featuring golden puff pastry oozing with melted Brie cheese.
Do you cover brie when baking?
Place the brie on a sheet pan covered with parchment paper and drizzle with the honey. Bake for 5 to 7 minutes, or until it starts to ooze but not melt.
Do you take the outer coating off of brie?
Yes, the bloomy rind is completely safe to eat and even keeps the inside safe from any potentially unwanted microorganisms during production. The rind on Brie not only protects and encases the cheese – it also adds a subtle, earthy flavor. With a soft and tender texture, it is meant to complement the paste inside.
What is the crust on brie?
The rind is, in fact, a white mold called Penicillium candidum, which cheesemakers inoculate the cheese with. This edible mold blooms on the outside of the paste and is then patted down, over and over again, to form the rind. This process gives Brie its distinctive taste.