HOLIDAY MAGIC

Baked Brie en Croûte with Fig Jam and Hazelnuts

BY RENÉE KOHLMAN

The holidays are all about indulgences, and for the month of December it’s perfectly acceptable to have cookies for breakfast, Baileys in the coffee (to go with the cookies), and pretty much constant snacking, whether it’s at fancy parties, or pyjama night on the couch with your cats. December is when we get to push the boat out a little and not feel too terrible if the pants are a little snug. It’s the holidays, after all. We should be allowed to enjoy ourselves, because if not now, then when?

For many of us, cheese is a requisite part of holiday feasting. Whether it’s melted in a fondue, arranged on a charcuterie board, or tucked into countless appetizers, you can’t go wrong with serving cheese in December.

One of my favourite appetizers is baked brie en croûte. The ingredient list is small, the time to prepare is next to nothing, and it looks dynamite when placed in front of your favourite people. They’ll oooh and ahhh and it will be wonderful. Brie is readily available in all grocery stores, and it frequently goes on sale, so keep your eyes peeled for that. I like to use a triple cream brie because it’s the meltiest and gooiest of all the bries, thanks to its very high butterfat. But if you’ve got a double cream, never fear because that cheese will work beautifully too. And, if you’re someone who’s keen on camembert, you can swap that in as well with equally delicious results.

The trick for ensuring a super melty baked brie is scoring the rind before you wrap it in puff pastry. Cutting through the rind means that the cheese can get better exposure to the oven’s heat and the air can escape in a more controlled manner. I don’t know about you, but cleaning a cheese explosion out of my oven is not on my holiday bingo card. Next thing we want to do is wrap our scored cheese inside puff pastry. This is where the “en croûte” comes into play. Many brands abound in the freezer section of the supermarket, but do look for one that is all-butter. Most of these are already rolled into thin sheets, and they work perfectly for this appetizer. Simply place the brie in the middle of the unrolled sheet and top with the fig jam, chopped hazelnuts, and fresh thyme leaves. If fig jam is not your preference, feel free to use apricot, tart cherry, cranberry, black currant, or plum. If you’ve preserved your own, this is a fine time to let it shine, but also be sure to check out the local farmers’ markets or specialty grocery stores for delicious jam. I adore the fig and brie combo, and the hazelnuts provide a lovely crunch, but it’s totally fine if you wanna go nut free.

Once you’ve topped the brie, fold the sides of the pastry up and over the cheese, making a little bulb at the top. Brush with an egg wash and bake until the pastry is golden brown and crispy. That’s all there is to it. Arrange the baked brie on a platter and surround it with various crackers, slices of baguette, some fruit, nuts, and a knife. Let everyone help themselves to this messy, magnificent, masterpiece of appetizer magic.

Baked Brie en Croûte with Fig Jam and Hazelnuts

Serves 6 to 8

1 225-350 g round of Brie or Camembert, chilled

1 26 cm square puff pastry, thawed in the refrigerator

All-purpose flour, for dusting

3 Tbs (45 mL) fig jam

3 Tbs chopped, toasted hazelnuts

½ tsp fresh thyme leaves

1 large egg beaten with 1 Tbs (15 mL) water

For Serving:

Fresh fruit such as grapes, apples, pears

Assorted crackers

Fresh baguette slices just been published.

1. Preheat the oven to 375º F (190º C). Using a sharp knife, score the top of the cheese in a crisscross pattern, spacing out about 2.5 cm apart.

2. Place the puff pastry on a lightly floured work surface. Set the cheese in the centre of the square. Top with the jam, then the hazelnuts. Sprinkle with the thyme leaves. Fold the pastry up and over the sides of the cheese, pleating it neatly and forming a little bulb on top. Gently pinch the dough together in the centre to seal the gathered pleats.

3. Chill the wrapped cheese for about 15 minutes. You can also wrap tightly in plastic and keep refrigerated until ready to bake, ideally within 24 hours.

4. Line a baking sheet with parchment paper. Place the wrapped cheese on the prepared sheet and brush evenly with the egg wash. Bake for 30-45 minutes, until the pastry is crisp and golden brown all over. Let the cheese rest for 5 minutes before cutting, then serve with assorted fruit, crackers, and bread.