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.
Did you know that...
Leek roots (rootlets) are edible. Clean and dry them well before frying them for a salad garnish or dip!
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