Jam Twists with Baked Brie
Pillowy soft bread, twisted with sweet jam and dipped into smooth and melty Brie.
Ingredients
- 2 Eight oz. tubes crescent dough sheet
- ⅔ cup jam (total) can be divided among 2 or 3 types, I used blackberry jam, onion and garlic jam, and chile fig jam
- 8 oz. wheel brie cheese
- 1 egg
- kosher salt
- freshly cracked black pepper
Instructions
- Preheat the oven to 375°F.
- Carefully open and place each crescent dough sheet onto its own piece of parchment paper. Gently roll out the sheets until approximately 15 inches x 15 inches.
- Slide one of the dough sheets, including the parchment paper, onto a baking sheet.
- Place the wheel of Brie into the center of the dough sheet. Spread the jam or jams onto the dough surrounding the Brie, forming an even layer to each edge.
- Carefully lift the second crescent dough sheet off of its parchment paper and lay over the Brie and jam. Press along the dough, encasing the Brie in dough and covering the jam. If there are any large air bubbles, you can use a knife to poke a small hole, pressing out the bubble.
- Using a knife, slice the dough surrounding the Brie, creating 1 inch wide strips extending out from the center.
- Twist each dough strip 3-4 times, creating a swirl.
- Beat the egg with 1 tablespoon water. Brush the dough with a thin layer of egg wash.
- Sprinkle salt and black pepper over the egg wash.
- Transfer to oven and bake, 15-17 minutes, or until the dough is evenly browned.
- Remove from oven. Use a knife to slice and remove a circle of dough from the top of the Brie.
- Serve immediately, pulling off twists of bread and dipping into the melted Brie.