Maple Pecan Baked Brie Recipe | Damn Delicious (2024)

FAQs

Should I remove the rind from brie before baking? ›

In this baked brie recipe, I do not remove the rind because I need the surface to spread my jam and to add my beautiful nuts and toppings. The rind keeps the wheel of cheese together, and once you take it out of the oven and slice into it, all the gooey deliciousness oozes out like a nice surprise!

Don't overcook the Brie. Overcooking it, especially if you haven't cut the rind, may re-harden the cheese and make it tough and unpalatable.

Don't be tempted to use a fancy, artisan brie from a cheese shop here. This recipe works best with the regular kind of brie you find at the supermarket; fancier bries may leak out of their pastry.

Make-Ahead Baked Brie

Wrap the assembled Brie in foil that's been sprayed with cooking spray so it doesn't stick to the uncooked dough and refrigerate for up to 2 days.

Not only can you eat the rind, you should eat the rind. Technically, the rind is mold, usually Penicillium candidum, but it's good mold! The rind protects the cheese on the inside and helps to give the cheese its flavor. You're missing out on a big part of the flavor and textural experience if you do not eat the rind.

Preheat oven to 350F. Unwrap your Brie and place your wheel on a small piece of parchment paper on a baking sheet. Note: if you have the time, take the cheese out of the refrigerator and let it sit on the counter for an hour before baking.

If you're not a fan of honey, you can drizzle with maple syrup instead. Be careful not to overbake the brie. The cheese can go from a melty lava-like texture to hard in the middle if it's in the oven for too long.

It may be a turnoff but it's a consequence of aging, especially for bloomy-rind cheeses like Brie. As these cheeses ripen, their surface molds break down protein into amino acids and one byproduct of that breakdown is ammonia. When a Brie is aging at the creamery on a rack, the ammonia is evacuated through ventilation.

Preheat oven to 180°C/350°F (all oven types). Oven: Bake for 15 to 20 minutes (for 250g/80z), or until melted through. For 500g/1lb brie, increase to 25 minutes. To check, gently touch the centre of the brie – it should feel very soft, like it is about to collapse if you press any harder.

Camembert: Originating from Normandy, Camembert offers a stronger and more robust flavor profile compared to Brie. With its distinct mushroomy aroma and creamy texture, this cheese captivates the senses. Camembert typically comes in smaller rounds and is known for its supple, ivory-colored paste.

What brand of brie is best for baking? ›

1) Le Pommier Brie

Normande cows are a hearty breed whose rich milk is perfect for butter and cheese production. The high-fat content lends buttery, cream of mushroom soup notes, making Le Pommier a prime cheese for baking. If you're feeling extra, follow this recipe and wrap your brie in puff pastry.

Like most perishable items, brie cheese should not be left at room temperature for an extended period. In such an environment, bacteria multiply rapidly, thus increasing the risk of foodborne illnesses. When Brie cheese sits out for longer than two hours, it's advisable to discard it.

You can eat it at room temperature, hot, spread it on a cracker, slice it in a sandwich, melt it, top it, and the list goes on. What is this? Should brie be served warm or cold? It's best if you serve it at room temperature or warm for the best taste and texture.

Pair Brie with fruits, such as apples, pears, or grapes. Add Brie to salads, sandwiches, and pasta dishes. Do not remove the edible, flavorful rind.

Take the brie out of the freezer once it's completely hardened and remove the plastic wrap. Using a serrated knife, carefully slice off both circular ends of the brie, then lay the brie flat on the cutting board and carefully slice the rind off the sides.

Homemade cranberry sauce is one of the favorites during holidays. To keep the brie from leaking you need to brush each fold you make with the pastry dough with egg, egg acts as glue for your pastry dough. I highly advise you to let it cool for at least 10 minutes before serving it.

They must be food grade in order to participate as part of the cheese, so yes, you can eat them, and they will cause you no harm. Whether they are palatable or even delectable is a different issue. It's a matter of whether or not a particular rind enhances your experience of eating the cheese.