Brie cheese braid with leeks
20
30
6
No
Ingredients
- 1/2 package of puff pastry
- 15 ml (1 tablespoon) of olive oil
- 5 ml (1 tablespoon) of unsalted butter
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 60 ml (1/4 cup) of walnuts
- 30 ml (2 tablespoons) of dried cranberries
- 10 ml (2 tablespoons) of Dijon mustard
- 112 g (4 oz) thinly sliced Brie cheese
- 1 apple, thinly sliced
- 2 eggs
Preparation
Side-by-side mode
- Thaw puff pastry as indicated on the package. Preheat oven to 450°F (230°C).
- In a large pan, heat oil and butter over medium heat. Add leeks and cook for 5 to 10 minutes. Stir in nuts and cranberries. Remove from heat and set aside.
- Roll out the dough on a lightly floured surface into a 30 cm x 22 cm (12 in. x 8.5 in.) rectangle. Spread mustard over the middle third of the dough. Spoon leek mixture over mustard. Finish with Brie cheese and apple slices.
- Starting at the top left corner of the long outer side of the dough, make diagonal cuts at 2.5 cm (1 in.) intervals almost to the filling.
- Repeat on the right side, in the opposite direction. Alternating sides, fold strips over filling to imitate a braid shape, brushing each strip with beaten egg mixture to adhere. Brush the top of the braid with the beaten egg mixture.
- Place the braid on a baking sheet. Bake for about 25 minutes until the pastry is golden and the apples are tender. Cut into pieces and serve.
