MEAL OF THE WORLD FRANCE DAY 2

Hello ladies and gents this is the viking telling you that today we are talking about

Brie en Croute

Ingredients
for the puff pastry

• 125 grams all-purpose flour approx. 1 cup, plus more for dusting counter with
• 140 grams cold unsalted butter approx. 1/2 cup plus 2 tbsp, cubed
• 1/4 tsp salt
• 2 - 4 tbsp cold water

for the brie en croute

• 1 wheel of double or triple creme brie
• jam or preserves for topping
• 1 egg beaten with a splash of water to create an egg wash

Instructions

1. In a medium bowl, combine the flour and salt for the puff pastry. Drop in the cubes of butter and use a pastry blender (or two knives, or your hands, or a food processor), to cut the butter into the flour and create pea-size clumps of dough.
2. Stream in a tablespoon of water at a time and stir the dough with a wooden spoon. Once the dough is no longer shaggy, and instead forms a large mass, turn out the dough onto a floured counter/board.
3. Sprinkle a little flour on the dough before rolling the dough out into a rectangular strip. Fold the dough into thirds before turning the dough so that the open end faces you. Again, roll out into a strip and fold into thirds. Repeat this step two mores times so that you've rolled and folded your dough 4 times in total. Place the puff pastry dough on a plate and cover with a sheet of plastic wrap. Refrigerate for 30 minutes to chill.
4. Preheat the oven to 400°F. After 30 minutes, turn out the dough onto your floured surface and roll into a 1/8” to 1/4” thick square. Place your wheel of brie in the center of the dough. Gather the ends of the dough and bunch together over the top of the brie, so that the brie is enveloped inside the puff pastry. Pinch the seams together.
5. Brush the puff pastry with your egg wash and bake on a sheet covered with parchment paper for 15 to 20 minutes, or until the puff pastry is looking golden and crisp throughout. Once out of the oven, top the center of the brie en croute with a big dollop of your favorite jam.

And as always Enjoy id like to dedicate this post to my Angel.