Robin Daumit

BRIE IN PIE CRUST

Robin Daumit
BRIE IN PIE CRUST

There always seems to be a little left-over pie dough when I make pies. These delicious pie crust scraps make for the perfect appetizers. Use them the same day as they were prepared, or flatten into a disk, wrap in plastic, and freeze until needed. When cocktail time demands a quick appetizer, take the pie crust out of the freezer and let it come to room temperature. Snap! Just like that, you have the perfect pastry to wrap around a small wheel of brie, or simply stack a tight tower of cheese into the dough.

Ingredients:

-        Left-over pie crust –  filo dough, or puff pastry

-        Small wheel of Brie or other favorite cheese

-        Egg wash – egg white and 1 teaspoon of water

-        Toppings – dried fruits of your choice, and nuts of your choice

Roll out the dough large enough to wrap completely around the cheese.

Brush egg wash all around the crust: top, sides, and bottom.

Bake 350 for about 30 minutes or until golden. Serve with your favorite dried fruits and nuts.