Clearly, November is here. That means we talk cheese, we talk fresh herbs, and we talk Thanksgiving. Or Friendsgiving. Or whatever holiday you celebrate. Where I’m from we celebrate Thanksgiving, and it’s one of my favorite holidays! It’s a no brainer. A day dedicated to eating a huge meal, a night dedicated to pie, a midnight dedicated to leftovers, and the whole package is wrapped up in family and giving thanks. What could be better?
I’m trying to provide you guys with a few of my favorite recipes for Thanksgiving this year! And no Thanksgiving is complete without a cheese appetizer. And no cheese appetizer is complete with out brie. So let’s do it up right, shall we? This Rosemary Marmalade Pastry Wrapped Brie is going to have to be on your Thanksgiving appy table, right? The meltiness, the cheesiness, the sweet meets savoriness… JUST STOP RIGHT NOW.
And, because I like to think of you in mind. Hey you, over there with one hour until the party and you’re still in your pajamas. Hey friend, with three kids crawling all over you with two sides and an appetizer to bring. I can help you with a few things. Or at least this one.
Take out some pastry dough and set the oven to 400 degrees.
Sit down, drink some coffee, and enjoy some time with your family.
Roll out the pastry dough slightly. Dollop on some nice marmalade and sprinkle some fresh, chopped rosemary in the middle.
Finish the last of your coffee in one hand and grab the brie from the fridge with your other.
Place brie on top of the marmalade. Wrap, twist and remove the excess dough.
Decide whether it’s worth it to keep the dough scraps for a late night craving. Keep it for a turkey pot pie, and set it on the counter.
Turn dough-covered brie over and brush with egg wash. Set in the oven for let’s say, 20 – 25 minutes.
Throw out the extra dough, you’re going to eat your body weight today.
Return to couch with second cup of coffee and remember to thank me in you Academy Award acceptance speech.
It’s literally that simple. And when you slice up a few red pears for dipping, you’ll be thankful. I mean, obviously it’s Thanksgiving. You’ll be Thanksgivingful.
Can I just say that it doesn’t have to be a party to make this? It’s also kind of perfect on a Friday night after a long stressful week at work. It can join you on your way to bunco. Imagine that creamy cheese pull with your best girl friends while making Christmas cookies in the kitchen. Doesn’t that sound kind of magical?
I know I plan on making this more than once. I’ve already made it several times in the testing process but I’m still not over it. Fresh fruit dipped into melty brie, with a hint of orange marmalade kicked up by fresh rosemary and brought together with flaky, buttery, pastry dough? Give me all the excuses to make this again, and again, and again, and again, and again…
Rosemary Marmalade Pastry Wrapped BriePrint Recipe
- 1 sheet pastry dough, thawed
- 1 small wheel of brie about 1/2 pound
- 1/2 cup orange marmalade
- 1 tbsp fresh chopped rosemary
- 1 egg
- 1 tbsp water
Let pastry dough thaw for about a half hour until it's still cold but flexible.
Preheat the oven to 425 degrees.
Roll out dough slightly and place marmalade and fresh rosemary in the center. Then put the brie in on top of the marmalade evenly. Bring 4 corners up around the brie and twist taut around. Remove excess pastry.
Flip so that the opening side is down onto a parchment lined baking sheet. Whisk egg and water together and brush over the whole pastry.
Bake for 22-25 minutes.
Serve with Apples/pears/crackers.