I have tried and tried to make pastry dough. Over and over and have usually failed miserably. The outcome is usually tasty, but the look…not good. To say that I am extremely “dough challenged” would be an understatement…until now!
I picked up the magazine, Cuisine at home Breakfast & Brunch and decided to try the very first recipe listed – Brie & Cherry Braid. For me, this was a very complicated recipe. The dough had to be made (heating the milk, sugar and salt to a certain temperature), then it rose for two hours and then it sat in the refrigerator over night. The berry sauce also needed to sit in the fridge. I made the dough in the afternoon and was amazed that it actually rose! Then in the fridge it went. The berry filling also needed to be made ahead and placed in the fridge. The next morning, the dough was pulled out and then rolled into a roughly 12 X 16 inch rectangle…
As you can see, I did not let anything to chance – there is a pencil marking on the parchment paper the size of 12X16 so the rectangle would be as close to the right size as possible. Then came the cutting of the edges so the braid could be formed.
Then the brie skin is cut off and the brie is cut into 1/4″ width strips. And yes, I did measure to make sure they were mostly 1/4″! Haha! My husband asked if I was baking or making a quilt!
The berry sauce is spread on top of the cheese and…
Then the braid is made. It now needed to rest another two hours to rise again so my husband and I went out for a walk.
When we came back, I added an egg wash to the top and then slivered almonds and then it was baked.
I couldn’t believe it! It looked just like the picture in the magazine!! We let it cool down and then made the glaze which was just milk and powdered sugar and drizzled it on top. Oh My Goodness!! It was delicious!! Everyone really liked it!
It also tasted really good the next day if it is warmed up a little bit. Even though it takes a long time to make, I will be making this again!