Brin de Paille cheese in pastry: Difference between revisions
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===Recipe review=== | |||
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'''<span class="reviewTitle">Nice with any round cheese</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.5</span>/5 </span> | |||
<span class="reviewDesc">This is nice with Brie too.</span> <span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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Revision as of 15:15, 17 July 2020
Recipe review
Nice with any round cheese
4.5/5
This is nice with Brie too. The Judge
| Brin de Paille cheese in pastry | |
|---|---|
 |
| Servings: | Serves 2 |
| Calories per serving: | 1150 |
| Ready in: | 1 hour, 55 minutes |
| Prep. time: | 1 hour 15 minutes |
| Cook time: | 40 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 12th April 2013 |
Brin de Paille is a small, whole cows' milk cheese from Normandy. It is similar to Brie and here it has been baked whole in puff pastry,
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 250 g or less of bought puff-pastry
- 1 Brin de Paille cheese
- 3 Cloves garlic, peeled and sliced
- Beaten egg or milk
Method
- Divide the puff pastry into two and roll out into rounds.
- The rounds should be large enough to encase the top or bottom on the cheese and cover the sides, with a slight overlap.
- Stab the garlic slices into the ridges on the cheese.
- Place the cheese on one of the pastry rounds, wet the inside edges with water and fold up over the sides.
- Turn the cheese over and place the the centre of the other round of pastry and repeat the wetting and folding process.
- Allow to rest in the fridge for a minimum of one hour.
- Preheat the oven to 180 C/Gas 4.
- Glaze the pastry with the beaten egg or milk
- Bake in the centre of the oven for about 40 minutes.
Serving suggestions
Serve with salad and Not-for-wimps garlic mayonnaise or any other mayonnaise.
Variations
As well as garlic, you can stab the cheese with herbs such as thyme or rosemary. Having eaten this now, I feel that a stronger cheese is called for as Brin de Paille has a very delicate flavour. Perhaps a very ripe,smelly Camembert de Normandie would be more suitable, in which case, slice the cheese in half, horizontally, and just use the one half.
See also
- French cheese fondue - a variation on cooked Vacherin cheese
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