I first had this fabulous and easy-to-assemble appetizer eons ago on New Year’s Eve at my friend Miranda’s condo on the East side of Milwaukee. Since then it’s earned its way onto my list of star-player appetizers used when I really want to impress people (or when I have very little time to prepare a dish). Most recently I brought this recipe out for a girls’ night in (on the outside deck of Colette’s apartment building overlooking the Willamette River). This is always the first appetizer to completely disappear off its plate.
- 1 to 2 lbs. Brie (round or triangle)
- 1 package crescent roll mix
- 1 egg yolk
- 1 tsp. water
- Preheat oven to 375 degrees.
- Place Brie on an oven-to-table platter or a shallow baking dish or pan. Roll out package of crescent rolls and separate into two separate sheets. If the crescent roll triangles have come apart, you may need to press together.
- Place the Brie wheel or triangle on top the first square of crescent roll dough. Cover with the remaining square of crescent dough. Wrap the crescent roll dough around the Brie until completely covered. You may use any extra dough to decorate (eg. leaves, flowers, etc.).
- Brush entire surface with egg wash made with 1 teaspoon water plus egg yolk. Prick with a fork. Bake for 15 to 20 minutes in oven, or until browned. Let cool for few minutes before serving.
I usually serve this appetizer with thin crackers (water crackers or other varieties) and slices of apple wedges (for those that can’t eat/don’t like crackers). I do think you could eat this with a fork (sans accompaniments such as crackers or apple wedges) – the crust is that good.