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TASTING ROOM: 607 E. Main St., Suite D, Ventura, CA 93001

WINERY: 2310 Westgate Road #7, Santa Maria, CA 93455

Email: Info@LabyrinthWine.com

Tel/Fax: (805) 585-2238

Wine Of the Month Recipe for August

August 11, 2016

 

Pair this deliciously cheesy appetizer with our Wine of the Month 2013 Labyrinth Pinot Noir Clone 667!

Baked Brie in Puff Pastry

 

INGREDIENTS

1/2 of a package Puff Pastry Sheets(1 sheet), thawed according to package directions

1 (8-ounce) Brie cheeseround

1 egg

1 tablespoon water

 

 

Directions

  1. Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Place the cheese in the center. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Reserve the pastry scraps for decoration.

  2. Beat the egg and water in a small bowl with a fork or whisk. Brush the seam of the pastry with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.

  3. Bake for 25 minutes or until the pastry is golden brown. Let stand for 20 minutes before serving.

 


 

 

 

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