Puff Pastry Wrapped Brie with Pancetta and Mushrooms
Melted Brie, diced Pancetta, golden mushrooms in Puff Pastry with Thyme and hot honey is the only appetizer you’re going to need on your table— not only is it delicious, but its quick and so easy to prepare. Store-bought puff pastry wrapped around melted brie, muenster, pancetta then baked until the pastry is golden and the cheese caramelized and melty, topped with roasted mushrooms is a one of a kind, delicious mouth-watering appetizer!
Here are the step by step details:
Like I mentioned before, this will be probably one of the easiest appetizers you can make— you start with the the puff pastry: Get yourself a store bought puff pastry and make sure its thawed. Roll it out until you get about 9 inches, you can make it smaller, depending on the amount of people you’re feeding. Place the rolled puff pastry on top of a baking sheet lined with parchment paper.
After you’ve rolled it out, start cooking the pancetta. I didn’t season he pancetta because you really don’t need to. Anywho, cook it until it is slightly crispy, its going to finishing baking in the oven with the cheese. Remove it from the pan and add the mushrooms to the pan. Sauté the mushrooms until cooked and golden.
Next is the cheese, I used brie and muenster—IF there’s no brie, you can use Gruyere, or any other melty cheese. You can slice it or cube it, whatever floats your boat, just make sure you cut it and not leave it whole.
Place the cheese in the center then place the pancetta over the cheese. Top with thyme and black pepper then drizzle over a small amount of hot honey or regular honey then wrap the brie up.
The last step, brush the pastry with an egg wash and add a sprinkle of coarse sugar and black pepper. Transfer to the oven, let it bake till bubbly then you’re done!
When the pastry is ready, the top of the pastry should be deeply golden brown and you’ll probably have some burnt spots, thats ok!
Enjoy this appetizer by digging in with a fork and tearing it apart.
If you make this recipe , be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Puff Pastry Wrapped Brie with Pancetta and Mushrooms
Ingredients
- 1 sheet frozen puff pastry, thawed
- 8 oz brie, cubed
- 4 oz diced pancetta
- 8 oz mushrooms, sliced
- 1/2 lb muenster cheese, cubed
- 2-3 tablespoon chopped fresh thyme
- black pepper, to taste
- 2 teaspoons red pepper flakes
- 4-5 teaspoons hot honey or honey
- 1 egg, beaten
- sugar, for sprinkling
Instructions
- Preheat the oven to 425° F.
- Heat a medium-sized pan on medium-high heat, drizzle a little bit of olive oil to coat it. Add the pancetta and cook for about 5 minutes. Remove just the pancetta from the pan and leave the leftover fat, if there's not enough, add some more olive oil to the pan.
- In the same pan, cook the mushrooms until cooked and golden, about 10 minutes. Season with salt and pepper. Remove them from the
- Lay the puff pastry flat on a parchment-lined baking sheet. Pile the cheese in the center of the pastry. Fold the corners of the pastry over the cheese then add the pancetta on top of the cheese and sprinkle with pepper and red pepper flakes then drizzle about 1-2 teaspoons of (hot) honey.
- Brush the pastry with the egg wash and sprinkle lightly with sugar. Bake uncovered for 25-30 minutes or until the pastry is deep golden brown and the cheese bubbly.
- when it comes out of the oven, place the mushrooms in the middle of the pastry, top with more fresh thyme and drizzle the remainder honey over it.
- Enjoy
Nutrition Facts
Calories
445.36Fat (grams)
34.76Sat. Fat (grams)
18.03Carbs (grams)
13.57Fiber (grams)
1.32Net carbs
12.25Sugar (grams)
9.51Protein (grams)
20.87Sodium (milligrams)
506.44Cholesterol (grams)
118.70
