Ive been looking for new ways to en croute wheels of brie.
Astonish your guests with a Taco Bell-inspired Crunchwrap Supreme brie en croute.
Im not ashamed of my love for Taco Bell, and the Crunchwrap Supreme is hands-down their best product.
The pouch is griddled on both sides to secure the tortilla and heat it up.
It may not be sophisticated, but its damn good.
(What monster could turn down a savory, Taco Bell-inspired baked brie?)
A Crunchwrap is secured in a soft flour tortilla, adding chewiness and an easily handheld wrapper.
I couldnt decide, so I did both.
I found the puff pastry version to be a glorious display of bronzed pastry and overflowing lettuce.
Its much more party-perfect as far as presentation goes.
The tortilla-wrapped version was much more of a Crunchwrap clone.
I prefer the chewy texture of the flour tortilla to the flaky puff pastry, but many would disagree.
That being said, visually, the puff pastry brie is much more of a showstopper.
Luckily, theres no wrong choice.
Serve it simply with a small knife and let your guests hack away.
Either way you choose, youll be kicking off the new year with a taste of adventure.
Mix in the Taco Bell seasoning mix.
Set aside to cool.
Preheat the oven to 400F.
Put a sheet of parchment paper on a sheet tray.
Lightly flour a work surface and lay the thawed puff pastry on top.
Use a rolling pin to roll it out in both directions for an inch or so of extra area.
Place the puff pastry onto the parchment-lined sheet tray.
Add the cooled beef mixture to the center of the pastry sheet.
Top with the tostada and place the wheel of brie on top of the tostada.
Lift the edges up and over to the top of the brie.
Begin pleating the pastry so it gathers together.
Use a light coating of egg wash on the outside to help secure the pastry and aid with browning.
The top wont close all the way; thats okay because well put the fresh vegetables on top.
Bake the brie for 20 to 25 minutes at 400F, or until puffed and well browned.
Cool for 15 minutes.
Top with the shredded lettuce, chopped tomatoes, and a dollop of sour cream.
Remove the string, and serve.
Mix in the Taco Bell seasoning mix.
Set aside to cool.
Preheat the oven to 400F.
Place the wheel of brie on a piece of parchment paper inside of a small cake pan.
Place the brie into the oven and warm it up for 5 to 7 minutes.
This is just to take the chill off and soften the brie.
Dont heat it up too much or itll be extremely difficult to work with.
In a non-stick frying pan, lightly coat the bottom with a neutral cooking oil.
Dont turn on the heat yet.
Take the flour tortilla and put it on top of the warmed brie.
Place this in the cold frying pan.
Scatter the seasoned beef around the brie and on top of it.
Lay the tostada on top of that and smear on the sour cream.
Top it with half of the shredded lettuce and tomatoes.
Gather and pleat the first tortilla around the edges to overlap with the second, patchwork tortilla.
Turn the burner on to medium heat and toast the bottom of the crunchwrap, about two minutes.
Cover the pan with a plate and carefully flip it over.
Cool the brie en croute for 15 minutes.
Top with the remaining shredded lettuce and tomatoes.
Pull out the toothpicks, and serve.
