Misadventures in Making Baked Brie

So this was one of those weekends where things just sucked and everything kept going wrong. Seriously, it was ridiculous. Finally after my glasses broke Sunday night, I decided to make baked Brie to make myself feel better. Naturally this did not turn out quite as I intended. For the record, there is nothing wrong with the recipe per se; it’s actually quite tasty. The execution of me making it however…

1/2 cup flour
2 1/2 tablespoons butter
Pinch of salt
Cold water
Brie
1-2 tablespoons honey
1 tsp finely chopped rosemary

Measure flour and salt into a bowl. Using a pastry cutter or a fork, cut in the butter until there are no significant sized lumps. If compressed, the dough should almost be able to stick together. Add water, a little at a time, until the dough comes together. The dough should be soft and pliable, but cohesive and not sticky. Cover with plastic wrap and set aside. After you’ve made the dough, roll out a circle large enough to cover the brie. Place the brie in the center of the dough. Spoon some honey on top of the brie and then sprinkle the rosemary on top of that. Fold the dough so the brie is fully encased and bake at 375 for 15-20 minutes.

So – what happened to me was when the Brie melted, it found a hole in the pastry and spread all over the baking pan, where most of it burned, leaving mostly a shell behind. So I cut it open, sliced a little more brie and stuck it on while the pastry was still hot so it’d melt a bit and drizzled a little more honey on it.

yeah... not quite how I intended things to go

yeah… not quite how I intended things to go

Which worked extremely well and was ultimately a perfectly yummy snack with some red wine, a Tempranillo in this case – which worked really well. So, how do you avoid my mistake? Use a wheel of brie, with a rind all the way around rather than tempt fate with a wedge. Also, the honey doesn’t stay on top of the brie the way jam does, so you might want to cut out a circle of the top rind and place the honey there. And make sure there aren’t holes on the sides or bottoms of your dough. All fairly obvious things to do really and yet… Song of the week: Schadenfreude from Avenue Q. Self-explanatory given my weekend I think.

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