- Raspberry preserves
- and Pillsbury Crescent Rolls…which I always stock up on during the holidays!
Raspberry Baked Brie Directions: (followed by my commentary)
- Preheat oven to 375 *
- Unroll one tube of the crescent roll dough, and separate the pieces so you are working with one side comprised of four triangles. Use your fingers to pinch the dough together so that it is one big rectangle. You could be fancy, and get out a rolling pin to do this step. Then your dough would look flat as a board….but I was too busy chasing my two toddler away from the pre-heating oven to get out my rolling pin. I used my fingers. You can too – it tastes the same, I promise! Do this to the other half of the dough as well, and set aside.
- Place the brie in the center of the dough. Marvel at the glorious mass of dough and cheese. mmmmmm…looks yummy already, right?
- Spread about 1/4 cup of preserves onto the top of the cheese. Or more. Or less. I actually didn’t measure this at all, so the 1/4 cup doesn’t really have to happen. Just put as much preserves on the cheese as you’d like. One time, because I love the taste of raspberry so much, I even put preserves under the cheese, and on top. That’s right. It was pretty much a raspberry lover’s dream come true. None-the-less, spread preserves on top of the cheese, and carry on to the next step.
- Fold over the corners of the dough, and press the rest of the dough over the cheese so that it is completely covered and sealed. Tuck that sweet raspberry covered cheese up like it’s a swaddled baby.
- Remember how we set aside half of the crescent roll dough earlier? Well now it’s time to bring it on out! Add a second layer of dough, making sure to fold over the corners as well. This second layer just adds a bit more thickness and crispness to the baked brie. Plus, I find that if I am without crackers or bread, the extra dough gets the job done all by itself!
- Flip the now dough covered-brie over. You can either bake it straight on an un-greased cookie sheet, or you can put it in a piece of bakeware. I sometimes like to have it in a piece of bake wear because it helps contain the cheese once you cut into the crescent roll pastry dough. It’s all about personal taste!
TIP – I like to brush a bit of an egg wash over the top of the pastry before putting it into the oven
- After it is a nice golden shade, and your house has begun to smell like raspberry pastry goodness (about 20-25 minutes), take the baked brie out of your oven and let it sit for a few moments. Try not to drool.
- Dig in and serve on a cracker, some nice sliced bread, or eat it just as it is!
This may or may not have been my dinner tonight. Don’t judge!