To prepare a delicious recipe for brie cheese parcels, you will need a few simple but essential ingredients. We start by combining flour, sugar, dry yeast, salt, milk, and eggs in a food processor. It is important to keep the salt away from the yeast, as salt can inhibit the yeast's activity. Mix the ingredients until you obtain a homogeneous composition. Then, add the butter cut into small cubes and continue mixing for 2-3 minutes. The dough will be soft and very sticky, but don’t worry, this is the desired look.
After you have obtained the dough, transfer it to a large bowl, cover it with plastic wrap, and let it rest in the fridge overnight. It is recommended to let it rise for a few hours, so make sure the bowl is large enough, as the dough will rise considerably. The next day, take the dough out of the fridge and place it on a lightly floured work surface. Shape it into a ball. Due to the resting in the fridge, the dough will be much easier to handle.
Once you have obtained the desired shape, roll out the dough with a rolling pin until the thickness reaches about 5-6 mm. This is the perfect time to add the brie cheese. Place the pieces of cheese in the center of the dough, so as to form a rectangle or square. Wrap the dough around the cheese, like a parcel, starting with the top, then the bottom, and finally the two side ends. Make sure the parcel is well sealed to prevent the cheese from leaking during baking.
Prepare a baking tray lined with parchment paper and preheat the oven to 200 degrees Celsius. After you have formed the parcel, brush the surface with a beaten egg to achieve a golden and appetizing crust. Then, let it chill for about an hour. After this interval, brush the parcel again with beaten egg.
To allow steam to escape during baking, lightly cut the surface of the dough without going too deep, as there is a risk it may break and leak melted cheese. Place the parcel in the preheated oven and bake for 15-20 minutes, or until it acquires a beautiful golden color. Once the parcel is ready, take it out of the oven and serve it warm to enjoy its crispy texture and delicious brie cheese filling. This recipe is perfect for a snack or an appetizer for a special occasion!
After you have obtained the dough, transfer it to a large bowl, cover it with plastic wrap, and let it rest in the fridge overnight. It is recommended to let it rise for a few hours, so make sure the bowl is large enough, as the dough will rise considerably. The next day, take the dough out of the fridge and place it on a lightly floured work surface. Shape it into a ball. Due to the resting in the fridge, the dough will be much easier to handle.
Once you have obtained the desired shape, roll out the dough with a rolling pin until the thickness reaches about 5-6 mm. This is the perfect time to add the brie cheese. Place the pieces of cheese in the center of the dough, so as to form a rectangle or square. Wrap the dough around the cheese, like a parcel, starting with the top, then the bottom, and finally the two side ends. Make sure the parcel is well sealed to prevent the cheese from leaking during baking.
Prepare a baking tray lined with parchment paper and preheat the oven to 200 degrees Celsius. After you have formed the parcel, brush the surface with a beaten egg to achieve a golden and appetizing crust. Then, let it chill for about an hour. After this interval, brush the parcel again with beaten egg.
To allow steam to escape during baking, lightly cut the surface of the dough without going too deep, as there is a risk it may break and leak melted cheese. Place the parcel in the preheated oven and bake for 15-20 minutes, or until it acquires a beautiful golden color. Once the parcel is ready, take it out of the oven and serve it warm to enjoy its crispy texture and delicious brie cheese filling. This recipe is perfect for a snack or an appetizer for a special occasion!
Ingredients
- 312 g of freshly sifted white wheat flour and additional flour for dusting the work surface - 30 g of superfine sugar - 15 g of fresh yeast or 4.2 g of dry yeast - 6 g of finely ground sea salt - 80 ml of warm milk - 4 eggs (three eggs are used in the dough composition, and one egg is used to brush the surface) - 170 g of butter at room temperature (soft but not melted) cut into pieces - 200 g of brie cheese cut into pieces