STYLETHREAD -- LET'S TALK SHOP!

alb · Marc Jacobs

cooking emergency, pls help soon!

Ritz · Dooney & Bourke

i would take off the casing.. so when you cut it the phyllo dough is the only thing you really need to cut through... but i don't know for sure!

fairywings · Dooney & Bourke

I've made this a few times and I have never taken off the casing. I think that it adds something...but that's just me. Just be careful how close you put the brie to the edge of the dough, as it tends to melt right through. Let's just say that my first experience in making this led to cleaning gooey brie out of the bottom of the oven.

alb · Marc Jacobs

Me too. I think I needed to leave it on. it was salvageable, but a bit of a disaster!

btw, the recipe wasn't even laken's, as it turns out. not sure who's it is--is it yours fairywings? I can't post the recipe now but I will post it tomorrow while I'm at work. Thanks, girls!

laken1 · Hermes

I wish i could take credit -especially if it was yummy! So I'm assuming you took off the casing?

fairywings · Dooney & Bourke

Oh I wish it was mine too. Actually, I got it off of this forum from Christine. Here's the recipe and original post:

http://www.activeboard.com/forum.spark?forumID=44784&subForumID=102168&commentID=4506367&action=viewTopic&commentPage=&topicPage=

Basil Brie in Pastry
Prep: 20 min
Bake: 25 min
Cool: 30 min

2 tbsp grated Parmesan cheese
2 tbsp finely chopped fresh or 2 tsp dried basil leaves (I use dried, btw)
1 round (14 ounces) brie cheese
1/2 package (17 1/4 ounce size) frozen puff pastry (1 sheet), thawed (I use Pepperidge Farm brand)
Assorted crackers and fresh fruit

Heat oven to 400. Grease cookie sheet. In small bowl, mix parmesan cheese and basil.

With a large knife, cut brie in half horizontally. Sprinkle basil mixture evenly over cut surface of bottom layer. Reassemble cheese round.

Roll the thawed pastry into rectangle, 15 x 9 ", on lightly floured surface. Cut out 2 circles, one 8 1/2" and one 6". Place cheese on center of large circle. Bring pastry up and over cheese, pressing to make smooth and even. Brush the top edges of this pastry lightly with water. Place 6" circle on top, and press lightly around edge to seal.

Bake about 25 mins or until golden brown. Cool on cookie sheet on wire rack 30 mins before serving. Serve with crackers.

alb · Marc Jacobs

That's it! It was Christine's recipe!! I think I needed to leave the casing on, like FW did, b/c it didn't hold together well at all (I took it off the sides and left the top on). Christine--are you around?? What did you do?