Can You Remove the Rind from the Brie?
We really enjoy the nutty, creamy flavor of brie cheese, however, we strongly dislike the taste of the rind. In fact, my family won’t touch this appetizer if the rind hasn’t been removed from the cheese. It’s perfectly safe to eat the rind and in fact, that’s typically how brie cheese is served just like this recipe for Cranberry Baked Brie from Averie Cooks. To solve our dilemma, I use a sharp knife to peel the rind from the brie before wrapping it in the puff pastry. Even though removing the rind is a bit unconventional, it’s actually quite easy to do. Plus, it keeps my family happy and coming back for more.
Tips for Success
- If you’re unable to find praline pecans, the equivalent amount of toasted pecans will work beautifully.
- Follow the instructions on the package for thawing the puff pastry, bringing to room temperature per their recommendation.
- If you choose to remove the rind as I did, use a sharp knife, and a scraping motion so, you’ll take away as little of the cheese as possible.
- The egg wash acts as a glue holding everything together. Brush the bottom before flipping then sides and top.
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Helpful Kitchen Items:
Praline Pecan Brie en Croute
Servings: 12 servings
- 1 19 oz wheel of brie
- 1 sheet frozen puff pastry thawed
- 1/4 cup loosely packed brown sugar
- 1/4 cup praline pecans i.e. Fishers
- 1 tsp butter
- 1 large egg beaten
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Thaw pastry per package instructions.
- Remove the brie from the wrapping. Use the edge of a sharp knife, scrape the rind from the cheese. If you don't mind the rind, simply leave it on the cheese and skip this step.
- Carefully cut the brie in two equal halves.
- Using a floured rolling pin, roll out the thawed puff pastry on a lightly floured surface. Shape roughly into a 14 inch square. It doesn't have to be perfect.
- Trim the corners, shaping the pastry into a large circle. Leaving at least a 3 inch circumference around the cheese to cover it entirely.
- Place the bottom half of the brie into the center of the pastry.
- Sprinkle the brown sugar and nuts on top. Dot with butter, then brush the edge with the beaten egg wash. Place the remaining half on top.
- Fold the edges of the dough over the cheese pressing firmly. Brush the bottom with egg wash, then flip over so, the smooth side will be on top.
- Place onto the baking sheet, and smooth the sides with your hands. Brush top and sides with egg wash. You may garnish the top with cut outs from the trimmed edges, if desired.
- Bake for 20 minutes or until golden. Let stand on sheet for 20 minutes.
- Cut into wedges and serve with your choice of crackers, apple or pear slices.
If you can't find praline pecans, the equivalent amount of toasted pecans will work beautifully. To toast: Spread pecans in a single layer on a baking sheet. Toast for 6 minutes or until fragrant, in a preheated 350°F oven. Cool, then proceed with recipe.