A few days I posted on Gluten Free Turkey Pot Pie. This used half a container of Pillsbury GF Dough (below). For the other half of the container, I decided to make baked brie. Actually, let me back track – this is how it really went down….
- Cassie: “Man, I’m craving some baked brie”
- Emmie, the dog: (slight tilt of the head) oh really, what falls on the floor is mine!
- Cassie: “I should make it gluten free”
- Emmie: (lays on the floor) – again with the GF?!
- Cassie: “And it should have cranberries for the holidays.”
- Emmie: (runs to the door) Just let me know when you’re done and take me outside!
So off to Publix I went for a small piece of brie! If you make this for multiple people, I would suggest using a round piece of brie. It was just me so I tried to get the smallest piece I could find which ended up being a triangle. This is the best GF dough I’ve been able to find! At Publix, it’s by the butter and crescent rolls.
This was definitely one of those – make it up as you go type of dishes… Ingredients I used are: Brie, walnuts, fresh cranberries, agave nectar, cinnamon, nutmeg and GF dough.
Chop up walnuts and measure out about 1/4 cup. Roast these in the oven for about 5 minutes at 375 degrees.
In a saucepan, simmer about 2 cup of whole fresh cranberries, 1/2 cup water, 3 tbsp agave nectar and a dash of cinnamon and nutmeg for about 10 minutes. The cranberries may start popping and this is ok. That means they are almost done!
After 10 minutes, add the walnuts and mix until combined. The cranberry mixture should be the consistency of a thick sauce.
Now for the fun part… knead half a container of Pillsbury GF dough very well. I didn’t knead it enough so the dough broke. Knead, knead and knead some more until it is very flexible and doesn’t break. Roll it out and place the brie on top.
Scoop the cranberry mixture on top of the brie and fold the dough up over the brie and sauce. Close it all up as much as you can — I didn’t knead the dough enough so it crumbled and I made a stripped brie dish… yeah – attempt to be sophisticated with brie – presentation – FAIL, taste – PASS!
Bake at 375 degrees for about 25 minutes until the crust is golden. Serve alone, with veggies or crackers.
I can’t wait to make this again and next time I hope to do better with the presentation part. baker-in-training