Celebrating birthdays Sonoma style means being surrounded by close family, close friends and good food. This is how we have been ringing in Bobby’s 3rd birthday. The highlight food wise so far has been what I’ve named Birthday Bash Baked Brie (try to say that 10 times) or as it has also been called Brie Cobbler. It is both easy and versatile.
You will need:
1 package of frozen puff pastry sheets
Wheel of brie
1 egg (beaten in a cup)
Two cups of fresh fruit (peaches, apples, pears would work well)
¼ cup sugar
1 Tbsp Quick cooking tapioca
Dash of cinnamon
Thaw your puff pastry sheets. Slice your fruit. Warm a saucepan and cook fruit with sugar, tapioca and cinnamon. Stir frequently until the fruit is soft and the juices are thick. About 5 minutes. Set aside to cool.
Preheat oven to 350.
Grease an ovenproof dish with a bit of butter. Lay one sheet of puff pastry on the bottom. Unwrap brie and place on top. Place fruit mixture on top of brie. Fold pastry over brie – Depending upon size of brie, you may need another sheet of puff pastry. Seal pastry at the seams. And, then brush with an egg wash. Bake in oven at 350 until golden brown (about 40 minutes). Let cool for a few minutes before serving. Serve with crackers and/or sliced baguette.