Mini Cornbread Baked Brie
Ingredients
Scale
- 1 1/2 cup oat flour (spooned into measuring cup)
- 1 1/2 cup cornmeal (spooned into measuring cup)
- 3/4 teaspoon salt
- 1 large egg
- 1/4 cup plain greek yogurt (I used 2%)
- 3 tablespoons milk
- 3–4 tablespoons butter
- 2 tablespoons honey
Filling
- 1/3 cup hazelnuts, roughly chopped1/3 cup jelly (I used strawberry preserves)
- 1/2 lb wedge brie, cut into 15 slices
Instructions
- Toast hazelnuts in a skillet over medium heat, stirring frequently. Set aside.
- Preheat oven to 350ºF. In a bowl, combine flours and salt. Mix in egg, greek yogurt, milk, butter and honey. Use your hands to form a dough and roll dough into a ball. After this, Sprinkle ~1 tablespoon cornmeal over a cutting board/marble slab and roll out dough into a thin rectangle. Slice rectangle in half. On one half, place brie pieces with enough distance between them to properly seal dough. Top each brie with jelly and hazelnuts. Use the other half of your dough to cut out square to cover your brie-jelly-hazelnut stack. Use a ravioli maker or a fork to seal the edges of your mini baked brie. If dough cracks a bit on the top, that’s okay. Just seal each square as best you can. Place on a greased baking sheet and bake for 17-20 minutes, or until the bottoms are golden brown. Allow to cool slightly before serving.
Notes
The dough will be a little crumbly, so when you are topping your mini baked brie’s the crust may crack a bit. Don’t worry! That’ll let some of the cheese ooze out and get crispy on the baking sheet
Find it online: https://1stphormrecipes.co.uk/mini-cornbread-baked-brie/