I love baked brie. But I have a secret - I hate the rind on brie. I can't make myself eat it. When I order baked brie at a restaurant, I am careful to eat around the rind. A few months ago, I tried making baked brie at home. I carefully cut off the rind, arranged the gooey cheesy insides on sheets of puff pastry, and added dried fruit and honey. It was a disaster. A tasty disaster, but a disaster nonetheless. The gooey goodness that is melted brie melted right out of the puff pastry layers I had tried to trap it in. I did some looking on Google, sure that someone else must hate the rind as much as I do, but the internet consensus seemed to be that I would have to get over my dislike of the rind. No way. I had to try again. This time, rather than making mini squares, I kept the puff pastry sheet whole, intending on wrapping the edges up around the cheese, leaving no room for it to escape. I scooped the cheese out of the icky rind, and added some chopped dried cherries and honey.
I wrapped it all up, and put it in the oven, hoping for the best!
20 or so minutes later, and success! All of the gooey melty goodness that is baked brie, and it all stayed in the puff pastry. It is possible to make a baked brie without the rind.
I finished the fat little rabbit's curtains several weeks ago, but did not have any rings to hang them up. I finally remembered I needed them while I was at Target. Her other nickname is "bug-bug" so I thought the print was appropriate. And yes, I know they need to be ironed.
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