Brie en Croute with smoked ham and orange cranberry marmalade baked in.
Brei en whaaaa? 😉
I’ll admit, I don’t venture out too much from my comfort zone on food, but when I do, I usually enjoy it.
I have had Brie before, but it is not something I buy for myself. Not sure why that is, it is actually a delicious soft cheese.
So, when I saw a featured recipe in the Spring issue of Bake from Scratch magazine, I had to give it a try. So glad I did! Yum!
Pretty straight forward recipe, seemed easy enough and it was. Like most recipes I see, I always think of personal twist that I would like to add, and this one was no exception.
First thing I thought of, was instead of serving a preserve on the side, why not bake it in the “pie”? I used my favorite marmalade recipe. Orange and cranberry, simple and easy to make.
I also swapped the prosciutto for thinly slice ham, mainly because I live in a very rural area and good prosciutto can be difficult to find. Prosciutto would be excellent in this, next time I’ll go to the city and get some!
Lastly, I used my standby pie crust recipe for the pastry crust, simply because it is so good. It doesn’t puff like a puff pastry, but it worked really great in this recipe.
The following recipe is my version, if you want the original one that inspired mine, pick up a copy of Spring issue of Bake from Scratch. Great magazine, you should check it out.
*Don’t forget to click the Yum button! 😀
Ingredients
- 1 8 ounce wheel of brie
- 1/4 pound thinly sliced smoked ham
- 1/4 cup orange cranberry marmalade
- 1 pie dough for 9-12 inch pie
- 1 egg
- 1 tablespoon water
Instructions
- Roll out pie dough large enough so you can completely wrap the brie. Cut the corners off of the dough, so it is a large circle.
- Spread marmalade in the center, no larger than the size of the brie wheel.
- Combine egg and water to make a wash and brush the outer one inch of the dough.
- Wrap brie completely in the ham and place on top of the marmalade in the center of the dough. Bring the dough up and over the brie, tightly but don't tear it, creating folds every inch or so till the wheel is completely covered. Press dough in place so it seals.
- Flip the whole thing over and brush completely with egg wash. Let sit 30 minutes and repeat.
- Place wheel on a parchment paper lined sheet pan, and bake at 425 for 20-30 minutes, or until crust is golden brown.
- Remove from oven and let rest for 20 minutes or more before cutting
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