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Baked Brie in pastry


Baked brie in pastry
Ingredients:
5 sheet fillo dough
1 tbs melted butter
3 oz brie cheese/ Small block
1/2 cup  sweet jackfruit
2 tbs ginger syrup
Preparation :
Pre Hear oven 350 degree
chop sweet jackfruit
brushing each sheet of fillo dough with melted butter
cut block brie cheese by two in thin side
lay cheese on the center of fillo dough,topping with chopped jackfruit,and sprinkles with ginger syrup
fold them each side ,grease pan with melted butter
and ready to the oven about 25-30 minutes or until golden brown
serve with  tsp ginger syrup and whipping cream if you like !!

E N J O Y      N    H A P P Y  S U N D A Y !!!

Comments

hmm... I can imagine this must be perfect thing to enjoy.. Yummy !
Zoe said…
Ginger syrup is new to me. I have tried this before.

This looks delicious!
Elies_Lie said…
Brie cheese? Never had before :D
but this looks perfect for a noon dessert!
Glad to know u have a success experiment ridwan! ;)
Lizzy said…
I adore baked brie...and now I'm craving it!!! I've never heard of jackfruit, but every other fruit I've paired with brie has been terrific :)
Asian-spice mix said…
@Lizzy
Thanks for info,I heared about brie and fruits are good together,and FYI jack fruit is popular in south east asian and available here in Asian market,ripe jack fruit had very sweet taste :)
Asian-spice mix said…
@Elies_Lie
this is my first time,,,you know :) we are indonesian not big with cheese,,so just want to try,ternyata "yummy" juga kalo di padukan dengan something sweet :)
Asian-spice mix said…
@Zoe
i found this ginger syrup in " world market " so it is new to me too,,,i love it :)
Asian-spice mix said…
@My Home Diary in Turkey
It was yummy,,,pasti nya different with indonesian dessert :)
T and Tea Cake said…
Wow that is really creative! So different with the jackfruit and ginger than I am used to. I can imagine it was a bit runny in the oven. ;) But it sounds really tasty. Seems like it is a Fusion Cuisine dish as well.

Brie (and Camembert) goes very well with cranberry or cowberry jam on bread or crackers. It is very common to crumb and deep-fry it where I live. You have to be careful, though because when it is not completely covered with panade, it leaks and 'explodes' in the oil! Does not look good neither on your face, nor on you kitchen wall and the hot oil hurts like hell. ;)

Cheers,
Tobias

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E N J O Y ,,,,