Pork and Brie Puff Pastry Bites Recipe - w/ Nuts, Honey, & Cranberries (2024)

FAQs

Should you cut the rind off brie before baking in puff pastry? ›

Brie rind is edible, and it actually adds nuance and complexity of flavor. 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.

Yes, once you prep the brie wrapped in the pastry, it can be frozen. Just remember to not brush it with the egg wash. Wrap the puff pastry brie cheese pretty package very tightly in plastic wrap and store it in a zipped lock freezer bag or even an airtight container. It will stay fine for up to a month.

Brie en Croûte is a festive French appetizer that is simply perfect for entertaining. Made with store-bought puff pastry, it encases a warm and melty whole wheel of brie, that's then topped with honey, cranberries, nuts and thyme. Serve it on a platter with fruits and crackers, and be sure to impress your guests!

Cut the brie in half. Wrap a baking sheet with foil and then place the brie rind on the foil. Drizzle the honey over the top. Bake for 5 to 7 minutes, or until the cheese has started to melt out.

Do you take the rind off before baking? Keep the rind on, as it will help the cheese hold its shape so it doesn't all melt out. The rind is also edible, so you can enjoy it with the melted cheese, or simply remove the top layer after baking and dunk in crusty bread like a fondue.

A note about the rind: I did not cut the rind off before baking. It is perfectly edible and you actually don't notice it much after your brie is baked. When I'm eating brie unbaked I sometimes cut off the rind, simply because I don't enjoy it. So, either way really.

Make ahead: The brie can be wrapped in pastry and kept refrigerated for up to a day before baking and serving. Brush with egg wash just before baking.

Yes, but it may affect the quality. You can refreeze both cooked and uncooked puff pastry, but not more than once. Refrozen raw puff pastry may have less rise, crispness and colour.

A previously lush and decadent cheese will be transformed into a dry, unappetizing version. That means famous French soft cheeses, such as Brie and Camembert, should stay out of the freezer. Fresh cheese also has very high moisture content, and a delicate texture, making it a poor candidate for freezing.

Cranberry jam is another delicious option to use with this, and everyone loves cranberry brie bites (these taste especially well during the holiday season). Of course, you can use tart cranberry sauce if you don't have cranberry jam on hand. Apple butter or apple jam is also delicious with these.

How do the French eat their brie? ›

If you want to serve cheese as the French do, you should serve it to your dinner guests as an individual course before your dessert. Doing this allows the Brie to have a moment in the spotlight. However, many people also serve Brie as an appetizer with fruit, meat, and crackers.

What does brie cheese go well with? Seriously so much. You can pair it with something sweet like honey, jam, or berries, or you can go more savory with nuts, veggies, or red pepper jelly.

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.

If you do not have a baking sheet, you can use an oven-safe glass or ceramic dish instead. Make sure that the dish is large enough to fit your brie. Choose a soft brie and unwrap it.

Slice along the length of the room-temperature wedge.

Instead of cutting the brie into chunks, use your knife to make long, thin slices. Start at the tip of the wedge and cut along one side. Then, switch to the opposite side of the wedge and cut another thin sliver. Try to keep the cheese wedge-shaped as you slice it.

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. Of course, you can cut the rind off and just eat the gooey cheese middle if you want. You can eat your food however you choose.

Lots of people eat brie with the rind intact, but many find its taste and texture unappetizing. The trouble is, the soft, gooey cheese sticks to the rind like glue, making it difficult to remove the rind without taking half the cheese with it.

The Bottom Line

So, to answer the question, “Can you eat the rind on Brie?” Yes, it is 100% okay to eat the rind on Brie, and is even recommended. If you enjoy the flavor the rind imparts, eat as much as you like! If you're unsure, try it.

The long answer is when cooking brie cheese recipes, the cheese will melt but the rind won't. The rind will break down a little bit, but it won't evaporate into thin air. This is okay! When you are eating a wheel of brie, you eat the rind anyway, and some consider it to be the best part of the pasta dish.