Sunday, November 2
Baked Brie with Quince
Quinces are a small yellow fruit, similar to a pear shape, which are in a class of their own. Although, they can be used in place of pears for recipes, quinces are so much better than just a substitute fruit. Too hard and bitter to be eaten raw, quinces are best used for jams, jellies, marmalade's, puddings, and for making quince paste.
Quince paste is a beautiful semi-sweet overly thick marmalade which is perfect when paired with fruit platters, cheese dishes, or alongside bread. My personal favorite is a combination of all of these. By baking the quince paste along side brie you end up with a wonderfully flavorful and decadent flavor, which is sure to wow guests at your next gathering.
Full time 1 1/2 hours (includes resting time)
8-9 oz wheel of Brie (or Camembert)
4 oz quince paste (homemade or store bought)
1 sheet puff pastry (if frozen makes sure to thaw)
1 egg yolk
1-2 tbsp pepitas (green pumpkin seeds)
1 tsp heavy cream
Preheat oven to 375' and lightly spray a small baking sheet with cooking spray.
On a non-stick surface (such as silicone mat) lay puff pastry flat.
Slice quince paste thin and layer onto the puff pastry, try to keep the overlap towards the center working out into a roughly 5-6" circle.
Place brie on top of slices, slices should fully cover the bottom where brie sits, but not extend past it. If needed adjust slices.
Pull pastry up and pinch edges closed to create a nice sealed bundle.
Gently place bundle on baking sheet, seam-side down.
Whisk together egg yolk and cream.
Brush egg mixture over pastry and top with pepitas.
Bake in oven for 30-35 minutes or until a nice even golden color has formed.
Carefully remove from oven and let rest on tray 45 minutes before serving.
Serve with some fresh sliced bread or fruit, cheers!