If you’ve visited France, you may recall just how inexpensive and incredible their puff pastry is. They refer to puff pastry as, pâte feuilletée, translating literally to leafy dough. While you can easily find puff pastry (in the frozen section) in the States, it’s often quite expensive. I’ve paid up to $13 at a specialty grocery store for a round cut once — worth it! But usually it costs about $5-9 for 2 sheets of the dough. In France, it’s found in the fresh section, and it’s less than 2€ for one sheet. Oh, and it’s amazing.
When I lived in France, I realized just how regularly the French use this pastry. And for good reason! Most often, you can find it during the L’apéritif, the pre-dinner drink and “amuse-bouche,” (they call small apps “mouth amusements”), in the form of puffed drool-worthy bites.
Maybe it’s the alcohol, but puff pastry never tastes as good as it does during l’apéro. Martine, my step-mother-in-law, always hosts the best happy hours and never serves the same thing twice. More often than not, puff pastry is involved, and since then, I’ve become perhaps the most puff pastry addicted American. It creeps into everything I make. It’s become a staple on our grocery list. And not just for appetizers, it can be used in full meals, like Butternut Squash Tart and endless desserts like, Tarte aux Pommes (French Apple Tart), Almond Puff Pastry Braid, and Raspberry Cream Cheese Pinwheels.
Today’s recipe is sweet, savory, and absolutely mouth-watering. It’s a gorgeous presentation, melting brie enrobed with flaky golden puff pastry, and topped with buttery, nectarines and fresh thyme. Aside from it’s beauty, it’s SO easy to make. Usually the easiest recipes are those involving puff pastry, because it does all the work for you and this recipe is no different. You sautée your nectarines (or plums or peaches) with butter and maple syrup (you can omit the maple syrup if you want), and then spoon them over your baked cheese. In the numerous times I’ve made this, there has never been leftovers….even when it’s just my husband and myself. Enjoy this anytime with a glass of something nice.
À votre santé! Cheers.
Baked Brie Pastry with Buttered Nectarines
- 2 Nectarines sliced into 1/2-inch wedges
- 2 tbsp. Butter
- 1 tbsp. Maple syrup
- 1 sheet Puff pastry, thawed
- 1 8 oz. Wheel of brie cheese (or wedge)
- 1 Egg beaten
- Springs Fresh thyme
- Preheat the oven to 425F degrees.
- In a medium sauté pan over medium heat, combine the butter, maple syrup, and sliced nectarines. Cook until the nectarines have softened and the sauce has thickened, about 5 minutes. Set aside.
- Roll out the thawed puff pastry and lay flat on a parchment lined rimmed baking sheet. Place the Brie in the center of the pastry and remove a little of the rind from the top of the Brie, leaving the bottom and sides intact. (No need to do any trimming if using a wedge of brie). Fold the corners of the pastry over the cheese, so it’s entirely wrapped. Brush the pastry with the egg.
- Bake for about 20-25 minutes, or until rich golden brown. Spoon the nectarines and juices over the Brie. Top with fresh thyme. Enjoy as is or with your baguette or crackers.