Recipes

Spring Harvest Puff Pastry Braid with Oozy Brie

  • February 25, 2019

Welcome spring with this delicious filled puff pastry. Loaded with flavors of the season, this cheesy delight will help you shake off those winter blues.

Puff Pastry

2 cups all purpose flour
1 tsp salt
1 ¼ cups unsalted butter, cold
½ cup very cold water

Filling

8 oz brie cheese
3 young spring carrots, sliced thinly on the bias (about ¾ cup)
¾ cup spring mushrooms (morels, oysters or hen of the woods), sliced to match carrots
2 scallions, sliced thinly…keep green and white portions separately
1 large clove of garlic, minced
⅓ cup dry Marsala wine
2 Tbsp butter
Salt and pepper to taste

To Finish

1 egg
2 Tbsp milk

Pastry

Whisk salt and flour together in large bowl. Cube cold butter in about ½” cubes. Sprinkle cubes over flour mixture and using two knives or a pastry cutter, cut the butter into the flour mixture. Continue until crumbly and the butter is in pea-sized pieces. Make a well in the center of the flour mixture and add cold water. Stir until just combined. Move dough onto a piece of plastic wrap and pat into a square. Completely wrap in plastic and chill in refrigerator for 1 hour.

Dust your work surface with flour and roll chilled dough into a rough rectangle. Fold the dough in thirds, like a letter. Turn 90 degrees, roll the dough out and fold the dough the same way. Repeat this step 3 more times. Rewrap in plastic and chill in the refrigerator for at least 2 hours or overnight.

Braid

Melt the butter in a saute pan/skillet over medium-high heat. Once hot, add mushrooms to the pan. Saute until color is achieved, then add carrots and cook until carrots are starting to achieve color around the edges. Add whites of scallions and garlic to the pan, stirring for 1 minute. Turn the heat down to medium-low and add the Marsala to the pan. Deglaze by stirring any bits off of the bottom of the pan with your spatula. Cook until nearly dry and season with salt and pepper. Add mixture to a bowl and stir in greens of scallions. Cool briefly.

While cooling, slice brie into ¼” slices. Roll your dough out directly on a silicone-lined baking sheet. Roll it into a rectangle about 12” by 8”. Cut two small triangles of dough out of the bottom of the rectangle. Cut the corners off of the other end of the rectangle. Lay the brie slices down the center of the sheet and spread the cooled filling over the top, leaving about 2” on either side. Use a very sharp knife or a pizza cutter to make slanting cuts through dough about ¾” wide. Fold strips over filling, alternating sides to create the braided look. Gently fold up both ends and pinch to seal. Whisk together egg and milk and brush over the braid. Allow braid to rest while oven is preheating.

Preheat oven to 400°F and bake braid for 15-18 minutes or until
golden color is achieved, turning braid midway for even browning. Enjoy!

SERVINGS: Yield: 1 braid/6 servings

ALLERGENS: Milk, Egg, Wheat

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