Cheese, Glorious Cheese!

I decided to jazz up the day by making my baked brie. I thank the food Gods who make puff pastry because I have not tackled that baking challenge yet!

I sprayed my baking Staub with Pam and then placed the first layer of the puffed pastry on the bottom. Then I nestled my brie in a lovely nest of champagne raspberry jam along with roasted pecans. I used the extra jam and pecans to cover the top of the brie before placing my second layer of brie to the top and crimped the sides to keep the brie, pecans, and jam in the pastry. You will need to slice the top pastry to allow the heat to escape while melting your ingredients. To celebrate our city, I added the decorative fleur de lis on top to really dress up the presentation. I finished with an egg wash to give it shine before placing it in the oven at 350 degrees for 45 minutes.

Do not forget to keep an eye on the brie during the baking time to make sure your pastry does not get too brown on top. If it does, cover the brie with foil for the remainder of the cooking time.
Here is a toast to our great city. I hope you try adding your homage to St. Louis in your cooking adventures too.