This easy appetizer is perfect for game day - or any day! But with Super Bowl weekend upon us I wanted to share this insanely easy app that ANYONE can make (gents, I’m looking at you!). That’s because, this does actually meet my definition of cooking. It’s more like, preparing. It’s definitely a “semi-homemade” dish. But hey, you used the oven!
Any time you’re relying on the products you’re buying to do the heavy lifting, you want to buy quality ingredients. Ok, you always want to buy quality ingredients but more-so in cases like this. So look for a good French brie, jam made with whole fruits and natural sugars, and a pastry that’s mainly butter and flour. This will ensure that when you put everything together you’re getting the best of all your ingredients!
I prefer using puff pastry for this, though you can use crescent dough or even pie crust if you prefer (your baking time will change if you swap out the dough. Follow package instructions for time and temperature). You can then serve the brie with crackers or crostini - or all by itself which is what I generally do since, you know, I just WRAPPED IT in bread!
This is easily portable too. I’ve prepped the brie, wrapped the whole cookie sheet in foil and brought it to people’s homes. Just ask to throw it in the oven for 15-20 minutes and it’ll be warm and ready to roll! And my friends and family always enjoy this one! It’s easy entertaining for sure! Enjoy the game this weekend!
Check out my other Super Bowl food ideas here!
Watch the video below!
1 8oz. wheel brie
1 sheet of puff pastry, thawed (they come in packs of 2, keep the other one in the freezer for later use)
1/3 C. fig jam (or flavor of your choice)
All purpose flour
Preheat the oven to 350°.
Sprinkle some flour on your work surface and unfold the puff pastry. Use your finger to smooth over the creases so they don’t crack open.
Use a rolling pin to stretch and thin the dough a bit.
Place your brie in the center of the dough. Top the brie with the jam. *Alternately you can also top it with dried fruits and raw nuts.
Wrap the dough around the brie. I like to bring the edges up and give them a gentle pinch and twist to create a “purse” look. But you can always just fold it over on top of itself.
Place the wrapped brie on a foil lined cookie sheet and bake for 15-20 minutes - or until pastry has puffed up and is browned (it may take longer if you prefer a more “golden” color).
Remove from oven and use a spatula to transfer the brie to a plate or serving board. Serve hot.