2010 December 16

Chic Cooking School: Peter Som's Brie En Croute

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Get Cooking with Peter Som Get Cooking with Peter Som
Photo by Giorgio Niro
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Food and fashion share so much in common that we've asked our favorite foodie designers for holiday recipes. First up: Peter Som's delicious brie en crute. Bon appétit!

PETER SOM’S BRIE EN CROUTE with dried cherries, apricots, walnuts, and herbs

Preheat oven to 400 degrees. Roll out a defrosted puff pastry and place on a baking sheet. (Make sure it's a bit bigger than your wheel of brie). Spread dried cherries, apricots and walnuts on the puff pastry about the size of your brie. Sprinkle herbs (finely chopped rosemary, flat leaf parsley...) and place wheel of brie (approx 13 oz) and place on top of the fruit mixture. Gather up the puff pastry so it's fully enclosed; you may have to use kitchen scissors to cut away some of the excess pastry. Think of it as wrapping a present---an edible one! Turn it over so the seams are one bottom and place on the baking sheet.

If you're feeling clever, use leftover puff pastry and make some pretty shapes (like leaves) and place on top. Brush all over with egg and water mixture; throw in the oven for 20 minutes or so or until the puff pastry is golden brown. Let stand for 30 minutes or until cool enough to handle--because let’s face it, you won’t be able to wait.



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