Mini Brie en Croute
16 mini brie (come in packs of 5 at Trader Joe's)
1 sheet puff pastry
1 egg + 1 tbsp water
Preheat oven to 400.
Dust puff pastry sheet with a little flour and roll out, slightly, to form a square. Cut into 16 squares. Place a brie wheel in the center of a pastry square. Pull up the four corners and join at the top and twist. (Since the brie wheels are in their rind, you do not need to seal the pastry around the cheese.)
Brush each parcel with egg wash, and bake in the oven for 20-25 minutes, or until golden brown. Serve alongside Apricot-Vanilla Jam (or your favorite jam or chutney).
16 oz. dried apricots
1 vanilla bean or tsp vanilla extract
2 cups water
- 1 cup granulated sugar (Depending on how sweet you like it. We used 1 cup in class.)
large pinch of salt
juice of 1 lemon
Add first 5 ingredients to a large saucepan. Bring to a boil, then reduce to a simmer for 10 minutes, stirring occasionally. Once apricots are plump, turn off heat. Partially puree the mixture in a blender or using an immersion blender, to desired chunkiness (Be careful. Mixture will be hot.) Return mixture to the heat. Add lemon juice, and continue to simmer for 5-10 minutes, or until mixture is thickened.
To taste, add some of the mixture to a metal spoon and place in the freezer for a minute. Taste for seasoning and texture. Once jam is ready, store in an airtight container in the refrigerator for up to 2 weeks.
Note: apricots go very well with heat. If you like a kick in your jam, you can add a small pinch of red chili flakes to your first ingredients. You can also add a little bit of Cayenne olive oil after the lemon juice, if you have it.