Seriously Amazing Air Fryer Hand Pies

Seriously Amazing Air Fryer Hand Pies are an easy way to have dessert! Tender sweet spiced apples in a flakey crust you can hold in your hand!

Plan a whole dinner using the air fryer. Start with Brown Sugar Garlic Air Fryer Salmon, Air Fryer Crispy Parmesan Brussel Sprouts and Homemade Air Fryer French Fries. End it with these pies for a dinner to remember!

Sweet and Savory Hand Pies

The title says it all! These are seriously amazing! Sweet, tart filling surrounded a sugary flakey crust. Brings back memories of those pies you could get at the store or your favorite drive thru, only better. These will be perfect for a party, family gathering or just because. The options are endless. Dip these luscious vittles in caramel or drizzle with frosting. Warm and delicious they’re the perfect after dinner treat.

Get the whole family involved. Kids especially love to help fill these with their favorite fillings and fold them and of course eat them. You could use this as an activity for a family gathering or children’s party. It’ll be the hit of the day. I love the fact that I can hand them a pie and shew them outside to play.  They take the mess with them and I don’t have to worry about it. They’ll love that they can eat a pie with their hands and not get in trouble or super messy! It is the perfect dessert!

Ingredients for Apple Hand Pies

These are as simple as apple pie, truly! If you have the ingredients for apple pie on hand you can make these. Make sure to use tart apples for the best flavor.

• Butter: Don’t sub out the butter for something else
• Granny Smith Apples: These make the best apple pies
• Cinnamon: Best flavor with apples
• Brown Sugar: Brown sugar combines incredibly with the cinnamon
• Cornstarch with Water: This is the thickener for the pie filling
• Refrigerated Pie Crusts: Makes this the easiest thing ever.
• Egg mixed with Water: Creates the shine on the pies.
• Powdered Sugar: Sweet powdered sugar
• Milk: To mix with the sugar
• Course Sugar for topping: This is optional but makes a fun crunchy topping.

Making Hand Pies in an Air Fryer

These really are quite simple to make. Using pre-made pie crusts make it even easier. You can use homemade pie crust with just as much success. Using the air fryer makes them a little bit healthier then frying them. And it gives them a crispy crust all the way around. No soggy bottoms here!  Enjoy these beautiful pies today!

1. Pie Filling: In a medium sized saucepan melt the butter over medium high heat. Add in the apples, cinnamon and brown sugar and sauté until tender. In a small bowl mix the cornstarch and water and add it to the saucepan. Continue to cook until it starts to thicken. Remove from heat.
2. Roll:  Roll out the pie crusts and cut 4 inch circles using a small round bowl.
3. Fill: Place a tablespoon of apple filling to one half of the circle leaving a 1/2 inch edge. Wet the edges of the circle and fold and seal the edges with a fork. Cut three slits into the top of the pies.
4. Top: In a small bowl whisk the egg and water and brush the top of the hand pies.
5. Fry: Place the hand pies into the basket of your air fryer. Cook at 350 degrees for 8-10 minutes or until golden brown.
6. Glaze: While the hand pies are cooking in a small bowl add the powdered sugar and milk. Once you remove the hand pies form the air fryer brush with the glaze and sprinkle with sugar.

Why Are Mini Hand Pies So Amazing?

I honestly can’t think of any down sides to this these little hand held desserts. So, why not make them today! Here are all the good reasons you need to make these as soon as possible!

• Individual Servings: No more worrying about eating too much since these are perfectly proportioned. This serves two purposes. One you won’t have a tendency to overeat, like I do sometimes. And second you can make sure you have enough servings for everyone there.
• Less Mess: With hand held pies you don’t have to serve them on plates or use forks. Just hand them out with a napkin and our set. None of the goodness gets left on the plate. It goes all in the tummy.
• Easy: It doesn’t take any more time to make these than a pie and it’s faster.
• Variations: These are so easy to vary. You can stuff them with whatever you want, see below!

Tips for Hand Held Pies

These might just be the best thing to ever happen to pie!

• Chop: Make the apples slices small. It’ll be easier to fit the filling in the pies.
• Crust: Don’t let the scraps go to waste. Gather them up and re-roll out the crust for more pies. These are too good to let anything not go unused.
• Shape: You can keep these in a circle, simply place another on top and seal with a fork. Cut into rectangles and fold in half, or squares and fold corner to corner for triangles.
• Double: Double the pie filling and make extras. You’ll need them. I promise.
• Can I bake these:  Of course! Just because you don’t have an air fryer doesn’t mean you can’t get in on the goodness. Bake 375 for 24-30 min.

Freezing and Storing The Perfect Hand Pie

• Freeze: You can freeze these two ways. Make a batch and before frying them freeze them. Wrap individually in plastic wrap and place in a large freezer safe plastic bag. They’ll keep for up to 3 months. Or bake as directed and freeze individually wrapped. When ready to use fry the unbaked pies the same as directed, just add a few more minutes to the cooking time. For cooked pies simply thaw overnight in the fridge and  reheat in the microwave or air fryer for a few minutes till heated through.
• Store: Baked pies will keep in the fridge for up to a week. Reheat as desired, microwave, oven or air fryer.

Variations for Homemade Hand Pies

The wonderful thing about these hand pies is that they are so easy to vary. If you have a favorite pie filling you can probably make it in these pies. Try these sweet or savory variations and more!

• Cherry
• Blackberry
• Peach
• Raspberry
• Pumpkin
• Coconut and Chocolate
• Blueberry
• S’mores
• Make them savory too, try chicken pot pie, ham and cheese, or chicken and mushroom.

More Air Fryer Recipes to Love

If you have an air fryer you’ve got to try these recipes! If you don’t have an air fryer then it’s probably time. These are the perfect starters if you are new to it.  And if you’re a veteran then add these to your repertoire!

• Perfect Air Fryer Steak with Garlic Herb Butter
• Air Fryer Baked Sweet Potatoes
• The Best Air Fryer Chicken Breast
• Perfect 10 Min. Air Fryer Shrimp
• The Best Crispy Parmesan Chicken Tenders

Print

Air Fryer Hand Pies

Seriously Amazing Air Fryer Hand Pies are an easy way to have dessert! Tender sweet spiced apples in a flakey crust you can hold in your hand!

Course Dessert

Cuisine American

Keyword air fryer hand pies, hand pies

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6 Hand Pies

Calories 447kcal

Author Alyssa Rivers

Ingredients

• 4 tablespoons butter
• 2 Granny Smith apples diced
• 1 teaspoon cinnamon
• 1/4 cup brown sugar
• 1 teaspoon cornstarch
• 1 tablespoon water
• 2 refrigerated pie crusts
• 1 large egg
• 1 Tablespoon water
• 1/2 cup powdered sugar
• 2 Tablespoons milk
• coarse sugar

Instructions

• In a medium sized saucepan melt the butter over medium high heat. Add in the apples, cinnamon and brown sugar and sauté until tender. In a small bowl mix the cornstarch and water and add it to the sauce pan. Continue to cook until it starts to thicken. Remove from heat.
• Roll out the pie crusts and cut 4 inch circles using a small round bowl. Place a tablespoon of apple filling to one half of the circle leaving a 1/2 inch edge. Wet the edges of the circle and fold and seal the edges with a fork. Cut three slits into the top of the pies. This tool is amazing too!
• In a small bowl whisk the egg and water and brush the top of the hand pies. Place the hand pies into the basket of your air fryer. Cook at 350 degrees for 8-10 minutes or until golden brown.
• While the hand pies are cooking in a small bowl add the powdered sugar and milk. Once you remove the hand pies from the air fryer brush with the glaze and sprinkle with sugar.

Notes

You can also use your favorite pie filling inside of the hand pies.

Nutrition

Calories: 447kcal | Carbohydrates: 56g | Protein: 5g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 315mg | Potassium: 149mg | Fiber: 3g | Sugar: 25g | Vitamin A: 306IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 2mg

from The Recipe Critic https://ift.tt/3mWENFJ
https://ift.tt/3hrrFap

Slow Cooker Creamy Chicken and Broccoli Over Rice

Slow Cooker Creamy Chicken and Broccoli over Rice is a super easy delicious meal the whole family will love!  Moist chicken and tender broccoli combine in a cheesy sauce that’s absolutely divine. 

Slow Cooker meals are the best! Just put the ingredients in and let the slow cooker do the work and put a restaurant worthy meal on the table. It’s perfect for busy days, lazy weekends and everything in between. Try these slow cooker dinner winners tonight. Slow Cooker Beef Bourguignon, Slow Cooker Jambalaya and the Best Slow Cooker Mongolian Beef.

Creamy Chicken and Broccoli with Rice

Do you ever make something in the crockpot and think, wow this has been one of the best things that I have made? Yeah those thoughts came to my mind as I was eating this like a starving pregnant woman.

This is absolutely fantastic. As a food blogger, you are constantly making and trying new things. This will be made again and again at our house. And when you make something over and over as a food blogger you know that it is good! The cheesy cream sauce of this chicken and broccoli was the best. The flavors maintained though out the cooking process. Then you add in the broccoli and serve it over rice. A delicious meal all in one!

Creamy Chicken and Broccoli Ingredients

Pantry staple ingredients make this recipe easy and quick to throw together. My secret ingredient is the cajun seasoning. You’ll add just enough to add a nice kick of flavor but not make it spicy. It’s absolutely luscious.

• Chicken Breasts: Use boneless, skinless chicken breasts for easier prep.
• Cream of Chicken Soup: You can buy this at the store or make your own for a truly amazing sauce.
• Cheddar Soup: This can usually be found near the canned cream soups in the soup section.
• Chicken Broth: This will intensify the flavor of the chicken.
• Salt: Just to taste
• Cajun Seasoning: Adds a unique blend of spices for a dish that’s divine.
• Garlic Salt: Adds a nice bit of garlic flavor.
• Sour Cream: Adds super creaminess and richness.
• Broccoli Florets: You can use fresh or frozen.
• Cheddar Cheese: I like to use medium cheddar for a good cheesy tang.

Making Slow Cooker Chicken and Broccoli

You are going to love how easy this to put together. It’s always the best when you can sit back and let the slow cooker do all the work for you. Cooking it in the slow cooker melds all the flavors into the chicken creating moist tender chicken as well as packed with flavor. The broccoli is tender and not mushy which is perfect, and with an extra bit of cheese no one is complaining at the table when this is served!

1. Dumb: Spray the crockpot with cooking spray and put in the cream of chicken soup, cheddar soup, chicken broth, salt, cajun seasoning and garlic salt. Stir to combine and until smooth.
2. Place: Put the chicken in the bottom of the crockpot, make sure it’s covered with the soup mix.
3. Cook: Cover and cook on low for 4-6 hours or high for 3 hours. The last 30 minutes of cooking, shred the chicken with two forks.
4. Add: Add in the broccoli, sour cream and cheese. Cook for about 30 more minutes until the broccoli is tender and heated through.
5. Serve:  Serve over rice and garnish with more shredded cheese if desired. I would say you should desire more cheese.

Tips and Variations for Slow Cooker Chicken

Yes, this is a casserole, and yes I love casseroles. They are one of the best ways to have a complete meal on the table that tastes scrumptious. It has protein, it has veggies and it has a carb. All you need is a fruit salad and maybe some rolls and you are set.  You are going to love it!

• Chicken: If you have extra time in the beginning, you can pre cut the chicken into bite sized pieces before cooking it and skip the shredding part at the end. Just add the sour cream, broccoli and cheese still the last half hour of cooking. Skinless, boneless chicken thighs would also work for this dish, but I would pre cut them, as they won’t shred as easily.
• Rice:  We love this served over white rice, but it can be served over other things with just as much success. Try subbing in brown rice, pasta, quinoa, riced cauliflower, a baked potato, or sweet potato to serve this over instead. All will taste amazing!
• Broccoli: If you are worried about having crunchy broccoli you can partially steam your broccoli before adding it to the slow cooker. Both fresh and frozen might need it and it depends on your tastes. You can also add other veggies to mix it up a bit. Add in sautéed mushrooms, peppers and onions for flavor, color and texture.
• Top it: Top this dish with extra cheddar cheese a dollop of sour cream or crumbled bacon. Any of these or all of them would be divine.
• Turn up the Heat: You can add extra cajun seasoning if you want a spicer dish. Although I wouldn’t recommend it if you’re feed young ones.

Can I Make this in an Instant Pot?

Yes, you can! But it’ll take a little tweaking, and you’ll have to babysit it more. Because of that I do like this recipe as is in the slow cooker.

• Add whole chicken breasts to a lightly greased instant pot. Add in the spices and chicken broth. Pressure cook for 15 minutes. Remove the chicken and shred. Add back to the pot and add in the broccoli, and soups.
• Turn on the sauté feature of your instant pot and bring the dish to a boil. Stirring often let cook till broccoli is crisp tender.
• Turn off the instant pot and stir in the sour cream stir till mixed in. Replace the lid and let the mix sit and heat through about 10 min. Serve over desired options.

More Slow Cooker Favorites For All Occasions

Slow cooker recipes are here to stay. We have instant pots, air fryers and such, but the slow cooker is still a favorite and always will have a spot in the kitchen. Slow cooking creates juicy main dishes with flavor and texture infused within. It’s a wonderful way to have dinner ready for you when you get back from work or running errands. It’s a method of cooking here to stay and these winners are exceptional in the slow cooker.

• Slow Cooker Crack Chicken
• Quick and Easy Slow Cooker Barbacoa Beef
• Slow Cooker Chicken and Mushroom Stroganoff
• The Best Slow Cooker Beef Tips
• Slow Cooker General Tso Chicken

Print

Slow Cooker Creamy Chicken and Broccoli Over Rice

Delicious and creamy chicken and broccoli that you can easily throw into the crockpot that the entire family will love!

Course Dinner, Main Course

Cuisine American

Keyword chicken and broccoli, slow cooker chicken and broccoli, slow cooker recipes

Prep Time 10 minutes

Slow Cooker 5 hours

Total Time 5 hours 10 minutes

Servings 6 Servings

Calories 411kcal

Author Alyssa Rivers

Ingredients

• 4 chicken breasts boneless
• 1 can cream of chicken soup 14 ounce
• 1 can cheddar soup 14 ounce
• 1 can chicken broth 14 ounce
• 1/2 teaspoon salt
• ¼ teaspoon Cajun seasoning
• ¼ teaspoon garlic salt
• 1 Cup sour cream
• 1 bag frozen broccoli florets 12 oz., or 4 cups fresh broccoli lightly steamed
• 1 Cup cheddar cheese shredded

Instructions

• Spray crockpot with cooking spray and put cream of chicken soup, cheddar soup, chicken broth, salt, cajun seasoning, and garlic salt into the crockpot. Stir the soups and seasonings together until smooth. Place the chicken in the bottom of the crockpot.
• Cover and cook on low for 4-6 hours or high 3 hours. The last 30 minutes of cooking, shred the chicken with two forks and add the broccoli, sour cream, and cheese. Cook for about 30 more minutes until the broccoli is tender and heated through.
• Serve over white rice and garnish with more shredded cheese if desired.

Video

Notes

Updated on December 26, 2020

Originally Posted on January 27, 2014

Nutrition

Calories: 411kcal | Carbohydrates: 10g | Protein: 40g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 142mg | Sodium: 1419mg | Potassium: 924mg | Fiber: 1g | Sugar: 2g | Vitamin A: 810IU | Vitamin C: 6mg | Calcium: 212mg | Iron: 1mg

 

from The Recipe Critic https://ift.tt/2M0n9nA
https://ift.tt/3mPrbMy

The Best Buttermilk Pancakes

The best and only Buttermilk Pancake recipe that you will ever need! Perfectly fluffy every single time! Soft and pillowy with a tender crumb, these are going to be a hit at the breakfast table.

Serve these delicate pancakes with a pat of butter and this To Die For Buttermilk Syrup or Homemade Strawberry Freezer Jam. Add some Scrambled Eggs and Perfectly Baked Bacon for a breakfast that will surely satisfy any hunger.

Buttermilk Pancake Recipe

I have been in search of the perfect buttermilk pancake recipe for my family. After trying several I found the best one. It is from the Martha Stewart Cookbook and they claimed it was the best one too! I had to put it to the test. They said that the secret to fluffy pancakes is to not over mix the batter. Leave small lumps in the pancakes to ensure fluffy and flavorful pancakes every time. They are fluffy thick clouds of joy!

With a golden crisp outside and a fluffy inside these are a welcome sight on the table first thing in the morning! They’ll be worth getting up for!  This will be the only buttermilk pancake recipe that you will need! It truly is the best! It is easy to whip up in a matter of minutes and I know that your family is going to love it too!

Homemade Buttermilk Pancake Ingredients

These perfect pancakes are made with ingredients you probably already have on hand, so you will be able to whip them up anytime you want. Don’t have buttermilk? Don’t worry I’ll tell you how to make your own below. Now there is no excuse, you can have these amazing pancakes anytime your heart desires!

• Flour: All purpose flour works best
• Sugar: Use granulated sugar
• Baking Powder: This is the rising agent
• Baking Soda: Using baking soda along with the buttermilk is what creates those bubbles for ultimate fluffiness
• Salt: Balances out the flavor
• Eggs: Make sure to use Large eggs and slightly beat them before adding them in to the batter.
• Butter: Use unsalted butter melted
• Buttermilk: The star of the pancakes, it adds that classic tang that we all love

Making Fluffy Buttermilk Pancakes

Ok, I’ll say it again the secret to making perfect fluffy pancakes every time is not over mix. Remember it should have small lumps in it. That’s going to be ok. Don’t panic. This is what makes them so yummy.

1. Whisk: In a large bowl mix together the flour, sugar, salt, baking soda, and baking powder.
2. Mix: Slightly beat the eggs and add to the mixture along with the buttermilk, and melted butter. Mix until just incorporated.
3. Cook: On a preheated griddle to 375 degrees spray cooking spray or melt butter. Add about 1/3 cup to 1/2 cup to the griddle. Once the edges harden and the bubbles form on top, about 2 min, flip to cook on the other side. Cook till the bottom is golden brown, about another 2 min. Repeat with remaining batter. Makes about 9 pancakes

Buttermilk Hints

Buttermilk is such an incredible ingredient to cook with. It’s not very good to drink by itself, it’s thick and sour, but add it to a recipe and it becomes magical. It creates the most tender, moist, flavorful breads and cakes. It adds flavor and richness to dressings and marinades. And when mixed with a base such as baking soda, it creates lightness to your baked goods including these pancakes. The other thing I love about buttermilk is that if I don’t have any I can make it in a matter of minutes. That being said, using the real stuff is best, hands down. It will create that thick, rich, creamy batter that equals dynamite pancakes. Only use the substitute in a pinch.

• Making Buttermilk: Mix 1 cup of milk (whole or 2%) with 1 Tablespoon vinegar or lemon juice. Let it sit for about 10 min. Once it starts to curdle stir it up and use it as you would buttermilk. This is a 1:1 ratio substitution for buttermilk.
• Why Buttermilk Makes Everything so LIght and Fluffy: Buttermilk is very acidic. That’s what creates the tangy sometimes sour and bitter flavor. When you add the baking soda or another base, a wonderful chemical reaction occurs. This reaction creates the byproduct of carbon dioxide which forms air bubbles, these bubbles are what create the light and fluffy baked goods.
• Don’t Over-mix and Use Immediately: This is why you don’t want to over mix it. It will kills the bubbles and the reaction. Also you want to wait to add the base to the batter till right before baking, if you allow it to sit too long before baking the bubbles will dissipate on their own before it can help your pancakes, or biscuits or cakes rise.

Variations to Your Perfect Pancakes

Buttermilk pancakes are like a blank slate you can add flavors and textures too. It’s a mild flavor on it’s own so it’ll easily adapt to the variations. You can really get creative with what you add. My only suggestion is that if you add fruit, nuts, or chocolate mix it into the batter before you cook it. By incorporating them into your mix instead of just adding it on top will prevent burning of your add Ins. You may need to put batter in separate bowls to add mix-Ins if you want to make several different kinds at once. Again don’t over-mix, gently fold in your mix-Ins

• Fruits: Anything goes here basically. Berries, bananas, apples, peaches, are all good. If you use frozen fruit, let it thaw slightly before adding it so it will finish thawing as it cooks. Zesting citrus adds a nice zing. Don’t forget you can top these pancakes with fresh fruit as well.
• Nuts: Chopped nuts add a nice crunch, I recommend not overdoing it, however. A little bit of nuts goes a long way.
• Other: If you think it’ll go good in pancakes you can add it. Think chocolate, flaked coconut, and dried fruit.
• Flavorings: Add a teaspoon of your favorite flavoring to give your pancakes a different taste. Almond, vanilla and coconut extracts are favorites. Spices also add incredible flavors, cinnamon nutmeg, or even pumpkin spice. The possibilities are endless.

Freezing Leftovers

One of my favorite things to do is make a double or triple batch of pancakes and cook them all at once. I’ll freeze the leftovers for those mornings that I need breakfast on the table fast.

• Completely cool the pancakes on a wire rack. Place on a cookie sheet in a single layer and freeze for 1-2 hours. Just long enough to start to freeze them. Transfer them to a freezer safe bag. These will keep for up to 2 months.
• When ready to use, remove from the freezer and either pop them into the toaster or microwave. No need to thaw before reheating.

More Delicious Breakfast Recipes to Try

Pancakes are the perfectly morning comfort food. They are filling, tasty and the ability to customize them is endless. There is just something wonderful about pancakes. Try these different recipes to mix up your morning routine.

• Grandma’s Perfect Fluffy Pancakes
• The Best Ever German Oven Pancake
• The Best Breakfast Casserole
• Quick 45 Minute Cinnamon Rolls
• Secret Ingredient French Toast  

Print

The Best Buttermilk Pancakes

The best and only Buttermilk Pancake recipe that you will need! Perfectly fluffy every single time!

Course Breakfast, Main Course

Cuisine American

Keyword best buttermilk pancakes, buttermilk pancakes, Buttermilk pancakes recipe, homemade buttermilk pancakes, pancakes

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 9 Pancakes

Calories 228kcal

Author Alyssa Rivers

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 2 large eggs lightly beaten
• 3 cups buttermilk
• 4 tablespoons unsalted butter melted

Instructions

• Preheat the griddle to 375 degrees. In a large mixing bowl, whisk flour, baking powder, baking soda, salt and sugar together. Add the eggs, buttermilk and melted butter. Mix until incorporated but leave small lumps in the batter.
• Spray the griddle with non stick cooking spray. Add about 1/2 cup of the batter to the hot griddle. Once the edges start to harden and small bubbles form, about 2 minutes, flip to the other side. Cook until golden at the bottom.
• Repeat with the remaining batter. Serve with buttermilk syrup or fresh fruit. Makes about 9 pancakes.

Notes

Updated on December 12, 2020

Originally Posted on November 4, 2014

Nutrition

Calories: 228kcal | Carbohydrates: 30g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 64mg | Sodium: 353mg | Potassium: 243mg | Fiber: 1g | Sugar: 8g | Vitamin A: 347IU | Calcium: 142mg | Iron: 2mg

from The Recipe Critic https://ift.tt/3qJrxr0
https://ift.tt/3a35LJ1

Raspberry Baked Brie

Raspberry Baked Brie is the perfect holiday appetizer with just FOUR ingredients! It is quick and easy to make and a tried and true favorite!

Baked Brie is one of those appetizers that looks and tastes so fancy, but is so easy and quick you almost feel like you cheated. For more brie wonders try Maple Pecan Baked Brie or Cranberry Pecan Brie Bites. They both make amazing mouth watering appetizers.

Baked Brie Recipe

This is a delicious holiday appetizer that will make preparing for holiday parties a breeze! Do you ever take notice about which appetizers get scarfed up versus the ones that sit there hardly touched?  Well, this is a recipe that will be get inhaled. It’s so creamy, full of complimentary flavors and it looks like you slaved over it for hours. This is going to be one you’ll want to put in your rotation for sure.

When the brie is baked it gets super soft and melty, but not stringy, almost like a thick sauce. It makes it ideal for dipping, spreading and enjoying. Cooking it in a pastry keeps all that goodness contained till you’re ready to cut into it. Then watch as the marvelousness oozes from the golden flaky crust. It’s absolutely divine.

What type of Appetizer is Brie?

Bakes Brie is the perfect for Christmas and New Year’s Eve! Baked Brie is a classic and often a popular staple at parties and holiday gatherings. Brie is a mild, nutty, buttery cheese with hints of a fruity after tones which makes it ideal to pair with raspberries. You’re going to love this flavor combination and colors of white and red are perfect for the holidays!

Raspberry Brie Ingredients

With just four ingredients you can even assign the task of making the appetizer to your husband or kids. Even though it looks and tastes fancy the ingredients can all be found at your local grocery store. Even Brie is now usually carried at most stores, so you don’t have to drive all over town to find your ingredients.

• Puff Pastry: You’ll need 1 sheet which is half a box
• Brie: Buy a wheel of brie, not the wedge
• Raspberry Preserves: Pick your favorite, or make your own.
• Egg: This is for an egg wash.

How to Bake Brie

With only 4 ingredients, this is super simple to put together. It is best served warm to get that oozy warm center. Make sure you plan ahead enough to have time to bake it. Trust me it’ll be worth serving warm.

1. Roll: On a cutting board open the sheet of puff pastry and with a rolling pin roll it out to 1/4 inch thickness.
2. Place: Place the wheel of brie in the center of the pastry. Spread the raspberry preserves over the top. Leave a thin edge all the way around the cheese.
3. Fold: Bring up the pastry carefully and completely cover the top of the cheese.
4. Transfer and Brush: Move the brie to a cookie sheet. Mix the egg with a Tablespoon of water. Brush over the pastry. Wipe any egg wash that drips onto the pan.
5. Bake: Bake in a 400 degree oven for 35-40 min or until golden brown. Let cool for 5 min before serving.

Tips for the Perfect Baked Brie

Baking brie for the first time can seem intimidating but it couldn’t be more simple. No need to stress about this appetizer with these tips.

• Rolling: Make sure not to roll the pastry too thin or it can split while baking. Also take care to not stretch it too much as you fold it up and over the top.
• Show: If you want the preserves to show like above, fold over the dough like a galette that just meets in the middle. This is an easy festive way to have a beautiful baked brie.
• Top it: If you want to have a fully wrapped baked brie fold it over to seal it completely like a present. You can garnish the brie by scoring it with shapes or lines or even with raspberries or extra strips of puff pastry.
• Wash: When adding the egg wash, wipe away any egg that pools under the brie so it doesn’t cook up like eggs.
• Patience: Wait five minutes before cutting into the brie or the cheese will all  melt out of the puff pastry quickly. Pictured below is a five minute cool down.
• Make Ahead: Puff pastry actually cooks up best if the pastry is cold and the oven is hot. Assemble the brie wheel with the pastry then place in the fridge for at least half an hour before baking to get that crisp puffy texture.
• Garnish: This is beautiful all by itself but you can add a bit of garnish if you desire. Garnish your baked brie with fresh raspberries, chopped pecans or walnuts and a drizzle of honey for a festive look.
• Leftovers: Leftovers should be tightly wrapped in plastic wrap and be stored in the fridge for up to 3-4 days. Rewarm in the oven at 200 degrees F for about 20 min till the outside is crispy again and the inside warm.
• Other Fillings: Raspberry isn’t the only jam that pairs well with brie, try fig, apricot, currant, strawberry, peach and even jalapeño jam instead.

To Trim or Not to Trim!

I’ve discovered there are two ways of thinking out there. People are either on team trim the rind or on team not to trim the rind. There are good reasons to do either, and it’s purely a matter of personal preference.

• Team Trim: When wrapping the brie in pastry you can trim the brie without worry since the pastry will contain the warm melty center. It can also be easier to cut without the rind on as it can be tough and you end up smashing it instead of cutting it
• Team Not to Trim: You can warm up the brie without a pastry case and the rind will hold it in place. Many enjoy the taste of the rind and prefer to have it on. The rind can also make sure that the melty center doesn’t leak out of your pastry.

The Best Way to Serve Brie Appetizer

Baked brie is a favorite because you can serve it with many different things and it will all taste good. It will go perfectly on a cheese board too. Here are a few suggestions of what to serve it with.

• Crackers: Most varieties will work
• Bread: Crostini, bread sticks, baguette’s toasted
• Baked puff pastry sticks: Yum, more puffed pastry
• Pretzels
• Fruit: sliced tart apples, grapes, clementines segments or more berries
• Cured Meats: prosciutto, salami, sausage, capicola
• Pita Chips
• Olives
• Toasted Nuts: almonds, walnuts, cashews, pistachios

More Appetizer Favorites

Everyone loves a great appetizer. They make the party. It’s always fun to bring the showstopper of the table, but it’s even better when it also tastes spectacular as well. They are so fun to make and to eat, that’s probably why so many of us can make an entire meal out of just the appetizer table.

• Cranberry Salsa (The Best Holiday Appetizer)
• Awesome Bacon Wrapped Brussel Sprouts
• Easy Chipped Beef Cheese Ball
• Crockpot Little Smokies
• 5 minute Million Dollar Dip

Print

Raspberry Baked Brie

Raspberry Baked Brie is the perfect holiday appetizer with just FOUR ingredients. Perfect for Christmas and New Years Eve!

Course Appetizer

Cuisine American

Keyword baked brie, Baked Brie Recipe, brie, raspberry baked brie

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Servings 12 People

Calories 207kcal

Author Alyssa Rivers

Ingredients

• 1 sheet puff pastry 1/2 a box
• 1 wheel Brie cheese
• 1/3 cup raspberry preserves
• 1 egg mixed with one tablespoon of water

Instructions

• Preheat the oven to 400 degrees.
• Open the sheet of puff pastry onto a large cutting board.
• Using a rolling pin, roll the puff pastry to a 1/4" thickness.
• Place the wheel of brie in the middle of the puff pastry.
• Add the raspberry preserves on top of the brie.
• Gently fold over the brie to cover it completely.
• Move the brie wheel to a baking sheet.
• Brush on the egg/water mixture.
• Wipe away any egg collected under the brie on the baking sheet.
• Bake for 35-40 minutes or until golden brown.
• Allow to cool for five minutes before serving.

Notes

Updated on December 11, 2020

Originally Posted on December 21, 2017

Nutrition

Calories: 207kcal | Carbohydrates: 16g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 178mg | Potassium: 53mg | Fiber: 1g | Sugar: 5g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

 

from The Recipe Critic https://ift.tt/33YkfWL
https://ift.tt/2W8xu2w