Cherry and Brie Pastry Recipe

 

This cheese and cherry preserve pastry makes a good appetizer. The sweet and tartness of the cherry preserves go well with the tanginess of the brie cheese.  The croissant outer layer makes a nice bread wrapping.  It is nicknamed a bleeding heart, so it can easily be served at Halloween as a bleeding heart or it could be served at Valentine’s Day as a heart. 

 

Tools Needed

Parchment paper

Sheet pan

Rolling pin

Paring knife

Cutting board

Small bowl

Pastry brush

 

 

List of Ingredients to Purchase

 

Grocery store items (by location where I find them)

  

Other aisles

Cherry preserves

Brie cheese preferable a round shape (8 ounces)

1 can croissants   

1 egg

 

 

 Recipe steps:

Roll out croissants for outer layer.

Ingredients needed

1 can croissants   

Parchment paper

Sheet pan

Rolling pin

 

Take the brie cheese out of the refrigerator so that is can start to warm up.

Open the 1 can croissants  and lay out entire can of croissants onto a large of parchment paper and divide them in half so that 2 square patterns are formed.  Slightly overlap the edges of the adjoining croissants. Press together the edges of the croissants inside each square to make one piece of dough.   Cut off the corners from each square to make a somewhat circular shape. 

 

 

 

Prepare Brie cheese

Ingredients needed

Brie cheese (8 ounces)

 

Paring knife

Cutting board

 

Let the Brie cheese stay out of the refrigerator for about an hour.

Place the Brie cheese onto the cutting board to cut off the rind.

Peel the outer rind off of the Brie cheese by slipping the knife blade just under the rind and cut to remove the rind. 

 

 

Prepare pastry

Ingredients needed

Cherry preserves

Brie cheese

Small bowl

Pastry brush

 

Near the edge of the pastry, place the brie cheese.  Spoon the Cherry preserves on top of the brie.  Bring the edges of the dough up around the cheese. Place the second circle on top of the brie and preserves.  Press the 2 edges together to seal into a circular shape.

 

 Carefully break an egg by hitting it on the kitchen counter so that it cracks.  Hold the egg over a small bowl and carefully separate the egg shell into 2 pieces. Pour the egg into a small bowl.  If any shell pieces have fallen into the bowl, make sure to remove them.  Using your hand, remove the yellow part of the egg and leave the white of the egg in the bowl.  If a little yellow remains, it is ok.  Place a tablespoon of water into the egg whites and mix together well with a fork by rubbing the fork on the bottom of the bowl quickly back and forth being careful not to sling egg out of the bowl. 

 

Using a pastry brush, brush the egg white and water mixture over the outside of the pastry. 

 

 

Place the parchment paper and prepared pastry onto a sheet pan and bake at 350 degrees for about 20 to 30 minutes until the croissant becomes golden brown and the cheese has softened. 

 

Serve with bread or crackers.  It is also good just to eat by itself.