It's time for recipe of the day.
So there used to be this trend on like cooking shows or even like on people's blog posts or Facebook where they would say something about like having the ingredients for this appetizer or dessert in case people unexpectedly show up.
And I don't think that happens anymore.I think that used to happen when I was growing up.I remember, you know, neighbors ringing the doorbell or an aunt and uncle, they're out for a drive and decide to stop in for coffee.
And like that kind of thing used to happen.But I think nowadays when we have our
technology and or you know I could just message you and be like hey you want to hang out people plan we don't tend to just drop in on each other as much or at least I don't have that experience and so I feel a little inauthentic or a little silly saying to you that this air fryer baked brie is an amazing recipe that you need to know how to make because you can have the ingredients on hand and throw it together when you have surprise guests because I don't ever have surprise guests
So instead I'll just be really honest and tell you that I love having the ingredients for this baked brie around in case I suddenly want to surprise myself with a nice treat.You know what I mean?
So whether you want to make yourself a nice treat like I do or whether you still have people who just pop in and you want to know that you always have the ingredients on hand to make a delicious appetizer,
You need to know how to make this air fryer brie.So we're using frozen puff pastry.It usually comes two to a box and you can just have it in your freezer.
And then when you're ready to make this, you just need to take it out and put it on the counter.
Just take out one of the sheets, leave the other one in the freezer, take it out, leave it on the counter for, oh, about 15 minutes until it is thawed enough that you can unroll it.
If you're in more of an emergency and you need it quicker, you can thaw it in the microwave.
You put the pastry sheet without any of the wrapping around it on a paper towel, and then you put that in the microwave on high power for 15 seconds, turn it over, do another 15 seconds, try unrolling it.If it unfolds easily, you're good.
If not, do five seconds and then flip it over in five seconds and keep trying.After each five seconds, it'll get there. You don't want to overheat it.
You don't want to over thaw it on the counter either because what makes puff pastry so good is the butter in it that's kind of cold and forming these layers.
If you start melting that butter then it turns into like more of a pasty dough and doesn't get that puff and rise that you want.So you do want to thaw it.The best way to do it is just on the counter but if you are in a hurry the microwave will work.
So yes this is a brilliant recipe.Always bake brie because the puff pastry could be in the freezer and also your wheel of brie.We're using an eight ounce wheel of brie cheese that can stay in your fridge.The dates are usually really good on it.
So I usually have like two or three of them over this time of the year in the fridge and they're just there when we want them.It's such a nice treat.So you do want the wheel, like the full round with that like a white coating all around it.
That white coating is actually going to help hold the brie in so it's just not oozing out all over the place.If you instead have a wedge it'll work and the puff pastry will hold it in place, just not quite as well.
You do risk having some oozing out if you have the wedge instead of the wheel.So once your puff pastry is thawed you just unroll it like onto a plate and then you put that wheel of brie right in the middle.
So you're taking off all packaging but you're not cutting off that white sort of powdery layer that is to the cheese.That is the thing that I'm saying you want to keep there.So you put that right in the middle of a pastry.
Then you top it with some preserves and some nuts, but a quarter cup, you can do cranberry sauce, you could do apricot jam, anything like that.And then two tablespoons of toasted nuts. Pecans are great.Walnuts are great.Almonds are really nice.
I love cashews.Cashews are like my favorite nut and I think they get a little underused in this kind of thing.They're so good.Or really if you have a can of mixed nuts you could just take a handful of those and chop them up.
It doesn't have to just be one kind.Okay so once the brie is topped with those things you're then bringing the corners of the puff pastry up and over the brie gathering them at the top and then sort of pinching them to tightly seal.
You're hoping that the brie is going to stay encased in there.You see what I mean?
Then you're going to whisk together an egg with a little bit of water and you brush that all over the outside of the pastry, not underneath, just over the top and sides.That is there to make it nice and shiny when it cooks.
Okay I should have said this sooner.
I don't usually worry about preheating the air fryer because it gets so hot in there so quickly anyways but in this case because we do want that puff reaction from the pastry to get going right away it is best if you preheat the air fryer to 375 degrees Fahrenheit.
Get it preheating for just a few minutes while you're wrapping that brie up and brushing it in the egg and then the brie is going straight into the air fryer basket.I will say it can ooze out.You can end up with a mess.
So it is great if you have any of those air fryer sheets, the parchment sheets to put in there, and that will protect your air fryer from that like burnt on cheese kind of situation. but it's not a big deal.
Air fryer baskets tend to be non-stick and it is pretty easy to clean anyhow.So it is going into the air fryer at 375 degrees Fahrenheit for 15 to 20 minutes until the pastry is nice and golden brown and slightly puffed.
Then pull the basket out and just leave it out of the air fryer.Don't touch anything for five minutes.That's going to set the brie up just a little bit so that it's not molten and it'll make it a little bit easier to transfer it.
And then so to transfer it, get your plate ready, whatever serving plate you're using, and then you get a plastic or silicone like egg lifter kind of flipper thingy.
I believe it's called a spatula, but then it gets confused with the kind of spatula that you use for scraping.So we'll go with egg lifter.One of those goes underneath the brie and then you transfer it to your plate held really close by.
and you don't have to serve it with anything.The great thing about baked brie done in a puff pastry is that you kind of get the bread component from the puff pastry.
You've got your fruit and nuts in there and you've got your nice melty cheese but it's often served with some crackers or some slices of baguette so you could arrange those around there if you want to.Some butter knives and then people can dig in.
And by people, I of course just mean me or those guests who maybe popped in.I will put the link to this recipe in the show notes for this podcast episode, or you can head to cookthestory.com slash R-O-T-D and get it there.
Everything there is arranged by date, so it's helpful to know that today is November 1st of 2024.And if you make this recipe and love it, I would appreciate if you would give a comment and a five-star rating over there.
That really helps me grow my business because other people see those five stars when they're on Google searching, and they're more likely to come over and find me.So I would really appreciate that.
And the comments, I would love to hear what you think about this recipe.So please tell me.I'm Christine Pittman from cookthestory.com, thecookful.com, the all new chicken cookbook, and from this podcast, Recipe of the Day.I hope you have a great day.
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