You might be thinking that en Croute and easy are mutually exclusive and cannot possibly exist together. Well, I assure you this is absolutely doable. Here is a very stress-free way to add French sophistication to your next family or company get-together. With this recipe you get all the bragging rights of the big-named chefs but none of the hassles. You might even want to keep this one under wraps, so to speak, as you know the best chefs rarely reveal their real secrets… Bon Appetit!
1 sheet puff pastry, thawed
6 oz. Champignon Brie, cut into 1/2 inch cubes (removing the rind is optional)
dates, thinly sliced
1. Preheat the oven to 400 º F.
2. Prepare the egg wash by beating the egg with a tablespoon of cold water.
3. Cut the puff pastry into 16 squares. Place 4 to 5 slices of date on the puff pastry sheet. Top with cheese.
4. Fold one corner of the square up. Brush the opposite corner with a dot of egg wash and fold up. Brush the remaining two corners with egg wash and fold up and over, like you are making an envelope. Place on an un-greased cookie sheet and repeat the process with the remaining squares. Then brush the top of the pastries with the egg wash (this will give the pastries a nice golden color). Bake in the oven for 15-20 minutes. Serve warm. Makes 16 appetizers
Wine Tip: Pair with a Rioja from Spain such as Bodegas Lan Rioja Crianza or Chilean red such Casa Lapostolle Cabernet Sauvignon Cuvée Alexandré.
Recipe courtesy of The Cheese Feed