i am not sure if the lovely brie en croute is a trend this year (do any of you trendsetters know?!).
but i feel like i’ve seen it everywhere.
maybe it’s one of those things where you really want to buy a red truck, so you start seeing red trucks all over the road.
well it’s true. all of those beautifully pastry wrapped cheese wheels i was seeing was also reminding me that they weren’t for me. yep, gluten.
it is fair to say i haven’t had a bite of one of these in over 10 years. 10 years too long.
so today i bring you not only a gluten-free, but a grain-free brie en croute with fig jam and marcona almonds. and a bright, little burst of lemon rind.
this was gone in a matter of minutes at my house.
serve it at your new year’s party this weekend. or just for your own-self if you’re loong overdue for a brie en croute fix!
- 1 cup almond flour
- ⅔ cup arrowroot starch
- 2 tablespoons sugar
- ½ teaspoon salt
- ½ teaspoon xanthan gum
- ¼ teaspoon baking powder
- ¼ cup nonhydrogenated vegetable shortening (like Spectrum)
- ¼ cup water
- 8 ounce Brie round
- 2 tablespoons fig jam
- ¼ cup chopped salted marcona almonds
- 1 teaspoon fresh lemon rind
- 1 large egg, beaten
- Preheat oven to 375°.
- Combine almond flour, arrowroot starch, sugar, salt, xanthan gum, and baking powder in a medium bowl. Cut or stir in shortening until mixture resembles coarse meal. Stir in water to form a dough.
- Roll out dough on a piece of parchment paper lightly sprinkled with arrowroot starch. Roll dough to a circle that is about 2 times the size of the round of Brie. (Hold out just a bit of dough, if desired, to roll out and make leaves, holly, or other decoration for the top of the Brie.)
- Place Brie in the middle of the rolled out round.
- Spread 2 tablespoons fig jam on top of Brie. Sprinkle almonds on top of jam. Sprinkle lemon rind over almonds.
- Carefully begin to fold the dough round up and over Brie, using parchment to help. Once Brie is fully enclosed in the dough, press seams together lightly to seal. Brush with lightly beaten egg white. (Top with extra dough decorations and brush those too.)
- Transfer parchment with Brie to a baking sheet.
- Bake at 375° for 35 minutes or until golden.