Happy New Year and a couple BUs

hawkilady · January 2010

Hope everyone had a great New Year's Eve and is recovering from their hangovers and late nights.

Since DH and I stayed home last night and watched movies, I have a couple new recipes for you... my first adventure making homemade gnocchi and what is barely a recipe but a fantastic appetizer for baked brie.

Gnocchi and classic meat sauce

Baked Brie

SBS0628 · January 2010

I LOVE baked brie, so I'm going to try your recipie for sure. Have you ever made one wrapped in phyllo crust? I had it at a party once and am searching for a good recipie...

hawkilady · January 2010

I've never used phyllo but use puff pastry a lot. I would imagine you do the same thing with phyllo, just brush the individual sheets with butter. With puff pastry, just lay out the thawed sheet, place the wheel of brie and any chutney or desired topping on top, wrap it up and brush with an egg wash. Bake until golden brown. The only thing to be careful with phyllo would be the amount of liquid in any topping you put on the brie, since phyllo dough is so thin and delicate, I think I would probably do it plain and then add toppings after cooking if you want.

kaylynne · January 2010

I've done it with phyllo, puff pastry, and premade pie crust. The phyllo is nice b/c it gets all flaky. Puff is the easiest to maneuver, but the pie crust worked pretty well in a pinch. I love how easy this is to make - I don't even brush the pie crust with the egg wash! (although I do admit to occassionally brushing whatever pastry I use with melted butter before I bake it)

Happy New Year and a couple BUs

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