May 15, 2013 by Joanne T Ferguson
By now, I guess I can say I am a “novice” baker and KNOW one day I might be ready for Baking and Pastry 102! 😉
As you KNOW by now, I am always up for a “challenge” and this month’s Cook’s Challenge was fun indeed.
“En Croute?”, I “hear you say? Remember, I CAN “still” hear you through the computer screen! 😉
En Croute … “is a food that has been wrapped in pastry dough and baked in an oven. You can find lots of foods to wrap; salmon, pork, vegetables and fruit, with beef wellington being the most decadent and well known.”
Monkey Queen provided “three different recipes with three different difficulty levels.”
These recipes are for guidance or suggestions, but we are always welcomed to create our own recipes and come up with something unique.
When I read that there were three different difficulty levels, ALL I could think of was I was going to have THREE different kitchen judges sitting in my kitchen holding up cards judging me on a score of ten.
I think you KNOW by now, I have a VERY VIVID food imagination!
But my dreams and imaginations SEEM….SO REAL!
My initial thinking (after my fear of the kitchen judges dream lol) was to keep it simple.
Pastry, baked, cheese…but then (as my mind DOES do), I thought mmmmmmm, what happens if I stuff the cheese and add fruit or nuts too!
VOILA! Pesto, dried apricots, forgot the ground walnuts too! Here is my En Croute I created that I hope I can “inspire” people to do!
I opened my What’s On The List folder, WHAT did I see? My ABSOLUTE FAVORITE Puff Pastry recipe!
When last I made Pear Jam and Brie Puff Pastry Bites, I remember I commented:
I have made Puff Pastry from scratch before, but may I say this is “THE BEST” puff pastry I have “ever” made, TRUE! The fact the recipe contains NO SUGAR is a bonus, making it A LOT healthier too!
Her recipe is SO easy to do; SO easy to follow!
I made the recipe as follows and used half; placing the other half in the freezer for a future date.
2 2/3 cups all purpose flour, sifted, plus more for rolling dough
1/4 pound (340 grams) very cold butter, cut into cubes
1/4 teaspoons salt
3/4 very cold water
THAT’S IT! 😉
In a food processor, place flour and salt. Add butter and pulse a couple of times, until the butter is incorporated. (about the size of a pea)
Slowly pour in cold water while pulsing until a very crumbly dough is formed.
Turn dough onto a clean, lightly floured workspace and gently push it together with your hands — do NOT knead!
With a lightly floured rolling pin, roll out dough into a roughly looking triangle.
Use your hands to fold the two bottom tips inward and the top down, like an envelope.
Turn dough a quarter-turn clockwise and roll out, into a rectangle shape.
Fold the two ends lengthwise into the middle to meet.
Fold the dough in half across.
Turn the dough another quarter turn clockwise and repeat both the triangle and rectangle steps above.
Wrap puff pasty in plastic wrap and refrigerate until ready to use. Refrigerate for at least 45 minutes.
THAT’S IT! 😉
“What did you stuff it with?”, I “hear” you say? 😉
1/4 cup Barilla Pesto alla Genovese
1/4 cup dried apricots, slightly pulsed
Fill with above ingredients. Close lid; press down.
Hint and Tip
I did wipe the sides to make sure the filling stayed in.
When you do wrap the Pesto Apricot Brie En Croute, make sure there are no holes or some of the “beautiful” baked cheese will “melt” out! 😉
1 tablespoon water
Beat above; set aside.
Unfold pastry onto a “lightly” floured surface.
Roll pastry into a 14 inch square. (I used a ruler 😉 )
Depending on the size of your brie or cheese, you “may” need to do a bit of trimming.
With a pastry brush, egg wash entire pastry surface.
Fold the bottom end of the pastry up to cover cheese.
Fold the top end of the pastry up to the opposite end; Trim sides. (to about 2 inches)
Hint and Tip
You do not have to be THAT delicate with the pastry, BUT you want to make sure you are not THAT rough that you will make any holes. 😉
Bring both sides of the pastry up and pull “gently”; using egg wash to help seal.
I then used the remaining egg wash to make sure the entire surface of the Pesto Apricot Brie En Croute was covered.
If you want to be fancy and use up extra pastry, you can create any design of your choice.
Pre heat oven to 200C. (400F)
Place Pesto Apricot Brie En Croute on an oil sprayed flat tray.
Bake 25 minutes or until lightly gold brown.
I happen to like bows and was the first time I made En Croute with a Pastry Bow too! 🙂
I am VERY proud today of you know who!
“What did it look like inside?” I hear you say? 😉
It might not LOOK pretty, but I can tell you it DEFINITELY was warm, melted, cheesy, YUM…En Croute! 😉
What a GREAT The Daring Kitchen Cooks May 2013 Challenge, I TOTALLY did enjoy!
I SO hope I can (in turn) to “inspire” YOU to bake En Croute too!
What foods or ingredients would YOU like to see wrapped in pastry?
Always love reading comments, so why add yours …would LOVE to “hear” when YOU do say!