So I have to admit that if I can find a reason to make brie, I will. I'm obsessed. Brie en croute is one of the few appetizers that Alex and I can agree on when we're out for dinner. It usually consists of a big piece of brie that's been wrapped in puff pastry and baked to perfection.
I decided to take it a step further for my sister's baby shower and add this delicious strawberry rhubarb conserve from Tait Farm. Our initial idea was to wrap it in puff pastry, but we accidentally used all of it for the Pesto Palmiers... whoops. My mom ended up having some pie crust on hand so we figured that would work just as well, and it definitely did! The textures and flavors worked wonderfully together, especially with slices of Bosc pear. Yum!
Strawberry Brie en Croute
1 wheel of brie
1 sheet of puff pastry/ pie crust
1/2 cup strawberry jam
2 Bosc pears, thinly sliced
1 baguette, sliced
Preheat your oven to 375 degrees. Meanwhile on a floured surface, roll out your puff pastry/ pie crust until it's large enough to wrap the entire wheel of brie. Place the brie in the center of the crust and cover the top of the brie with the jam. Next, wrap the crust over the brie until it looks like the photo above. Place it onto a baking sheet and bake it for 20 minutes. Finally place the brie on a board surrounded by the pear slices, and serve it alongside the sliced baguette.