This may be the best appetizer in the world as evidenced by the fact that I could eat the entire thing myself in one sitting if I allowed myself to. My old roommate Miranda first introduced me to this appetizer a few New Year’s Eves’s ago. I was in love with the crescent roll-wrapped Brie at first bite. In fact, I’m still in love with it. What better dish to make for this New Year’s Eve celebration than the homemade version I fell in love with so long ago?
- ½ to 1 lb Brie (round or triangle)
- pie dough for 1 pie crust
- 1 egg yolk
- 1 tsp. water
- Preheat oven to 450 degrees.
- Roll out pie dough into a round or oval shape.
- Place the Brie wheel or triangle on top the rolled out dough. Fold and cut the dough to completely encase the Brie and pinch or fold the dough closed around the Brie.
- Place it in a pie dish coated with cooking spray. Keep the scraps of dough to decorate by cutting out shapes (eg. leaves, flowers, etc.) and placing the shapes on top the pie dough encased Brie.
- Brush entire surface with egg wash made with 1 teaspoon water plus egg yolk. Bake for 20 to 25 minutes in oven, or until browned. Let cool for few minutes before serving. Serve with multi-grain crackers (or whatever grain you prefer) and apple wedges.