I think you know by now that I will try to stuff challah with almost anything: meatballs, pesto, pastrami and even candy bars. So it just seemed silly that I had yet to try and stuff some challah with an entire wheel of cheese. It was time to tackle this unchartered territory.
But I guess it should come as no shock: challah wrapped around some brie is delicious, decadent and a great party appetizer, whether it’s for New Year’s Eve, an evening with friends and a case of wine or Shavuot.
Here are a few tips for executing this recipe.
- Leave the brie in the fridge until the very last moment before ready to bake.
- Don’t worry that the brie will get too gooey – some will likely leak out, and that’s just part of the messy delicious fun.
- Experiment with different jams or chutneys for fun flavor combinations. Because it was fall and I had leftover cranberry sauce, that’s what I used. But you could also use a spicy pepper jelly, a mango chutney, raspberry jam, apple butter or fig jam.
- You can really use any plain challah recipe you like for this. My recipe should be split into two and can be made into two baked bries for a large party, or you can make one baked brie and one regular challah.