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Baked Brie with Huckleberry Coulis and Hollandaise Sauce


Baked Brie

  • 8 ounces Brie
  • 4 (5 x 5 inch) puffed pastry shells (available at most grocery stores in the frozen dessert section)
  • 3 eggs
  • 1/4 cup half-and-half

Huckleberry Coulis

  • 1 cup huckleberry preserves
  • Zest of 1 orange
  • 1/2 cup cranberry juice
  • 1 cup Hollandaise Sauce
  • 1 loaf of french bread

Cut bread diagonally into 1-inch slices

To prepare Baked Brie: Preheat oven to 450º. Trim the rind of the brie so that only the soft, creamy portion remains. Cut chees2 into 4 2-ounce squares. Gently wrap the pastry around the cheese as if you were wrapping a present, with your fingers crease the folds of the pastry to secure the dough until smooth.

Beat the eggs and half-and half until mixed throughly for an egg wash (this will prevent the pastry from burning in the oven.) Dip each pastry wrapped Brie in the egg wash and place on a parchment-lined baking sheet. Bake until golden brown, about 15 to 20 minutes. The cheese should be melted in the center of pastry. Check for doneness by inserting a toothpick into the center of the puff pastry; if the toothpick comes out clean, Brie is done.

To prepare the Huckleberry Coulis: Place all ingredients into a blender or food processor, puree until smooth. Set aside.

To serve: Pour the Hollandaise Sauce into an overside platter or four individual serving plates, covering the surfaces completely. Next, drizzle Huckleberry Coulis in parallel lines to create decorative stripes over the Hollandaise Sauce. Place baked Brie squares on top of sauce. Serve the sliced bread in another dish or around the serving dish.

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