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Getting Figgy With It

This is something that we have all had variations of. Essentially a wheel of Brie baked en croute. The most popular being with apricot preserves. I first had this starter wrapped in phyllo.I have even seen some take shortcuts and use refrigerated crescent dough. I decided to make my own pie crust and top off the Brie with some lovely fig preserves . Certain Someone and I devoured this prior to our dinner which was nicely roasting.He commented he didn't need a entree .

Brie with Fig Preserves Wrapped in Pastry

Pie Crust

2 1/4 cups all purpose flour

3/4 teaspoon of salt

1/2 cup Manteca (lard , don't frown it makes all the difference. Usually found in Baking aisles or Latin food sections.)well chilled.

2 tablespoons of butter

4 tablespoons of apple cider vinegar mixed with 2 tablespoons water. Ice cold.

Also need 1 egg and heavy cream for egg wash.
1 wheel of Brie
Fig Preserves

Mix flour and salt in bowl.Cut in Manteca and butter into flour mixture until it resembles crumbs. Gradually add water/ vinegar mix . Mix until dough holds together. Divide into 2 balls and chill. Other ball can be frozen for later use depending on size of Brie.

Roll out between sheets of wax paper. Place Brie on top of crust. Top with Fig preserves liberally. Wrap crust up and around the cheese. Brush with egg wash.Bake at 350 degrees for approx 20-30 min or until crust is golden. You want the brie to be melted . Serve with crackers.

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Deborah said...

I absolutely love brie en croute - and this sounds wonderful with fig preserves!

Proud Italian Cook said...

I love fig and brie! Where did you get your fig preserves at? It's not so easy to come by. Did you ever try the one from Whole Foods? thats good too! I'll have to try it en croute!

glamah16 said...

Proud Italian Cook- I got these Italian brand of preserves called Casa Gulia from Hyde Park Produce on 53rd Street. They have some great products. I haven't tried the Whole Foods one.

Bellini Valli said...

You do a wheel of Brie proud Glamah!

Jerry said...

This looks great - a perfect use for some of the fig, balsamic, and rosemary preseves I made this fall.

zlamushka said...

Wow, this is a cool entry. Very lovely combo, cheese and figs. Ever tried with goat cheese instead? My favorite.

glamah16 said...

Goat cheese sounds so good!

Fearless Kitchen said...

This looks great. I like how you used your own crust, and the lard probably does make all the difference.