Ron Wilson

Ron Wilson

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Rita's Recipe of the Week



•8 oz wheel of brie

•1 sheet frozen puff pastry can substitute homemade puff pastry if desired

•3 tbsp jam or preserves I recommend cherry jam

•1 egg yolk

•splash of water

•2 dried cranberries or raisins


•Preheat the oven to 400 degrees F.

Take the puff pastry out of the freezer and allow to sit at room temperature for at least 15 minutes (but no more than 30) until soft and pliable but still cold.

•Use a sharp knife to carefully cut a shallow ring at the top of the brie. Remove the top and then spoon on about 3-4 tbsp of jam or preserves, being careful not to overfill.

Replace the brie top and set aside.

•Once the puff pastry has softened lay it out on a cold surface and use a rolling pin to roll flat. Then use a sharp knife or pizza cutter to cut the puff pastry into strips.

Wrap the strips around the brie to resemble a mummy, leaving some open space for the "eyes".

Once the brie is wrapped, place on a baking dish and use a sharp knife to cut two tiny slits for eyes. Then stud them with dried cranberries or raisins.

•In a small mixing bowl, whisk one egg yolk with a splash of water and brush evenly onto the puff pastry, avoiding the "eye" area.

Then bake at 400 degrees F for 20-24 minutes until the puff pastry is golden brown and the brie is bubbly.

•Remove from the oven and serve while warm with fresh fruit and crusty bread. Enjoy!

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