Crème De Brie Treasure Chest
From corrinnej 12 years ago
- 40 to make
- Serves 8 Servings
The combination of rich and creamy brie with scallops, shrimp and flaky pastry dough creates a yummy entrée that is just as flavorsome as it is beautiful.
Ingredients
- 1 pkg. puff pastry sheets shopping list
- 1 egg for egg wash shopping list
- 1 pkg Alouette® Crème de Brie shopping list
- 2 tbsp. vegetable oil shopping list
- 4 oz. shrimp peeled and deveined shopping list
- 4 oz. bay scallops shopping list
- 2 oz. baby carrots shopping list
- 2 oz Pearl onions shopping list
- 2 oz. brandy shopping list
- 2-4 oz. milk or cream shopping list
- 2 scallions ¼ inch cut shopping list
How to make it
- Preheat oven to 425°F.
- Place 1 sheet of puff pastry on a flat surface and brush the top of the entire sheet with egg wash. Place remaining sheet directly on top and roll lightly with a rolling pin to assure adherence to the bottom sheet.
- Divide the sheet into 6 or 8 rectangles. Score each rectangle with a knife inside the edge about ½ inch to create a lid.
- Bake for 8-10 minutes until golden brown and completely risen.
- Let cool to room temperature.
- Carefully remove scored section for lid and remove any excess puff pastry for the interior to form hollow cavity.
- Set aside.
- In a large sauté pan heat oil over medium high heat.
- Sauté scallops and shrimp for 1 minute. Add vegetables and deglaze with Brandy.
- Reduce heat.
- Add Alouette® Crème de Brie and milk or cream and bring to a simmer.
- Place 1 puff pastry chest in the center of a plate and spoon in seafood mixture.
- Garnish with cut scallions and top with puff pastry lid. Serve immediately.
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