Gluten Free Brie en Croute with Gluten Free Puff Pastry Recipe
Melt in your mouth appetizers like classic Brie en Croute seem like they could only be made by a master chef, but with this gluten free puff pastry dough recipe, even this fancy appetizer is easy!
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Ingredients
- 1 wheel brie cheese OR Miyoko's Creamery Cashew Cheese wheel
- 1/4 cup jam or preserves of your choice pictured is raspberry jam
- 1/4 cup toasted pecans or other favorite nuts optional
- egg wash 1 egg + 1 Tbs. water for brushing on crust OR oil
Instructions
- Roll prepared gluten free puff pastry dough out into a circle on a clean surface dusted with gfJules Flour. Dough should surpass brie by about 3-4" in every direction.
- Before placing cheese, spread a few tablespoons of jam over center of dough making a ring about the size of the brie (I used a seedless raspberry jam), and top off with toasted nuts (I used pecans, can be candied too), then place brie directly over nuts.
- Lift dough gently from all sides folding over brie and pinching towards center to seal in fillings. Flip over so jam is at the top and place on a parchment lined sheet pan. Top can be decorated with any excess bits of dough.
- Cover with plastic wrap and chill for 30 minutes. Brush the top and sides with
egg wash before baking. - Preheat oven to 350F and bake for 50 minutes. Serve warm.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.