Hi coffeebean,
In traditional TOTV mode, I cannot answer your question but I am going to suggest you might want to give it it try yourself.
Pepperidge Farm makes a puff pastry, and wheels of brie are easy to find. You can find an easy recipe on Pepperidge Farm’s site.
(I saw a recipe on a different site that said to use Pillsbury Crescent Rolls — but I don’t know about that. And after that long thread here about their cinnamon roll can, I thought I’d better not bring those up.
- loved that thread. It was a classic.)
I use pepper jelly on brie. A friend of mine is hooked on the Greenbriar’s pepper jelly she orders online. It’s good, but I just get mine at the grocery store.
If you can’t find a restaurant that serves Baked Brie en Croute and you don’t want to mess with making it with dough, yourself, you might be able to get your needed fix by buying some brie, warming it with whatever kind of jam or jelly you like, and smearing it on your favorite cracker.
(Hey! Before this thread is over, maybe we can start an argument over whether to eat or pitch the rind on brie.
And I can predict that if such an argument really did start, somebody would show up and insist that Philly is just as good as brie and it’s elitist to think otherwise. And that poster would get a whole bunch of thank yous and the thread might even go on for a hundred-plus posts.)
Boomer
PS: Actually, Philly with pepper jelly is darned good on crackers.