Recipe: Baked Brie with Pear

With the installation of the oven and stove top  this evening has been a day of baking and tea.  The setup of the oven was time consuming, but our parrot had a blast hanging out on the deck all day.  I’m not so sure that the neighbors enjoyed it as much as he did, though!  But, with no angry fists pounding down our door, I assume that the peace with our neighbors has been maintained.

To kick off the celebration of finally being able to bake again, there was tea.

Tazo Passion Tea is my favorite!  

I decided to try out a Pintrest recipe.  Have you seen the one where you wrap the round of brie in crescent roll dough?

Source

Here’s what you need for my version.  As always, the written directions are under the recipe card!

Baked Brie with Pear
A perfect alternative for a fun new bake! Brie baked in delicate pastry, topped with artful pear slices.
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Ingredients
  1. 1 Package Pillsbury Crescent Rolls or your own dough from scratch
  2. 1 large wedge or round of brie
  3. Apple Butter
  4. 1 Pear
Instructions
  1. Preheat your oven at 350 degrees Fahrenheit.
  2. First, take four of the triangular wedge dough pieces and lay them on my baking sheet end to end to create squares out of the triangles. I did this twice, and then smushed the edges of the dough together to create one large somewhat squarish block of dough.
  3. Spread Musselman's Apple Butter (or the fruit butter of your choice) on the dough, keeping it about an inch away from the edges. Then place your wedge or round of brie in the center.
  4. Gently fold the edges up over the brie, taking care to note any places where the dough separates You don't want any holes in the joins of the dough slices, or the cheese will burble out during baking and make an unholy mess. give the folded edges a good pinch to seal them shut.
  5. Grab your pear and slice it lengthwise. Cut it up so that you have a handful of thin slices, or take one thick slice and score it a few times, almost to the base of the original slice. You can then fan these new thin cuts out for a decorative finish, gluing them down with a bit of the apple butter.
  6. Yum! This brie wedge will be delicious!
  7. Got leftover dough? Add a dollop of apple butter to the middle and roll them up as the packaging intended. You can also add slices of the pear in there, too, but if you're like me, the rest of that pear has likely already been eaten.
  8. Arrange your pear slices and fans atop your wrapped brie. By now your oven should be ready to go, so slip it in on a middle set rack and let it bake for about 20 minutes. If you're also baking extra rolls, put them on a separate sheet and bake them as the packaging says- for 12-15 minutes. You will want to make sure that the brie bake is cooked well, because the interior of the dough has a tendency to be a bit under cooked You will want the top of the piece to be a good and healthy brown. Like I said- the 20 minute mark seems to be ideal.
Notes
  1. Bake it longer than you think it needs to be- that brie makes the inside of your dough wraps a bit finicky.
Weaving Roses http://weavingroses.com/
  • 1 Package Pillsbury Crescent Rolls or your own dough from scratch
  • 1 large wedge or round of brie
  • Apple Butter
  • 1 Pear

I had considered making my own dough, but we were eager to use the oven, so we picked up a package of Pillsbury Crescent Rolls and got to work.

Preheat your oven at 350 degrees Fahrenheit.

First, take four of the triangular wedge dough pieces and lay them on my baking sheet end to end to create squares out of the triangles.  I did this twice, and then smushed the edges of the dough together to create one large somewhat squarish block of dough.

Spread Musselman’s Apple Butter (or the fruit butter of your choice) on the dough, keeping it about an inch away from the edges.  Then place your wedge or round of brie in the center.

Gently fold the edges up over the brie, taking care to note any places where the dough separates   You don’t want any holes in the joins of the dough slices, or the cheese will burble out during baking and make an unholy mess.  give the folded edges a good pinch to seal them shut.

Grab your pear and slice it lengthwise.  Cut it up so that you have a handful of thin slices, or take one thick slice and score it a few times, almost to the base of the original slice.  You can then fan these new thin cuts out for a decorative finish, gluing them down with a bit of the apple butter.

Yum!  This brie wedge will be delicious!

Got leftover dough?  Add a dollop of apple butter to the middle and roll them up as the packaging intended.  You can also add slices of the pear in there, too, but if you’re like me, the rest of that pear has likely already been eaten.

Arrange your pear slices and fans atop your wrapped brie.  By now your oven should be ready to go, so slip it in on a middle set rack and let it bake for about 20 minutes.  If you’re also baking extra rolls, put them on a separate sheet and bake them as the packaging says- for 12-15 minutes.  You will want to make sure that the brie bake is cooked well, because the interior of the dough has a tendency to be a bit under cooked   You will want the top of the piece to be a good and healthy brown. Like I said- the 20 minute mark seems to be ideal.

I split the dough moving the bake from the sheet to the plate.  Oops!
It tastes amazing.  You can cut it up and serve it as a kind of a cheese pie, but it’s even better as an appetizer, all laid out with funky crackers on antique china.  I want to make this for every Mad Hatter tea party we ever throw!
 
If you bake it, be sure to let us all know how yours came out, and what changes you might have made.  My next one will be done differently, and I have no doubt I’ll be making it before next week is out.
 
Kisses!
Tonks
About Pea Kay

Pea Kay, otherwise known as Tonks, The Unhinged Knitter, moonlights at night as an infamous Cupcake Warrior. To learn more about what she does, visit the core pages of www.weavingroses.com!

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