Buzz
I’ve been exploring innovative methods to prepare brie en croûte. This classic New Year’s Eve treat, known for its luxurious melted cheese center, is a crowd-pleaser. While many recipes incorporate sweet additions like jam or nuts, I propose a playful twist for 2024: seasoned ground beef. Surprise your guests this year with a Taco Bell-inspired Crunchwrap Supreme brie en croûte, a unique take on the traditional baked brie.
My admiration for Taco Bell is no secret, and the Crunchwrap Supreme stands out as their finest offering. It features a blend of spiced ground beef, melted cheese, a crispy corn tortilla, crisp lettuce, ripe tomatoes, and cool sour cream, all wrapped in a soft flour tortilla. The package is grilled on both sides to seal in the flavors and warm it through. While it may not be haute cuisine, it’s undeniably delicious.
The term 'en croûte' translates to 'in crust,' suggesting that the elements that make the Crunchwrap exceptional can elevate brie en croûte to new heights. (Who could resist a savory, Taco Bell-inspired baked brie?) I contemplated incorporating seasoned beef and all the classic toppings into a brie wheel, but then I pondered, 'What should I wrap it in?' A Crunchwrap is held together by a soft flour tortilla, providing a chewy, portable shell. Traditional brie en croûte uses puff pastry, offering a flaky, buttery crust. Unable to choose, I decided to combine both.
The puff pastry variation turned out to be a stunning spectacle of golden-brown crust and abundant lettuce, making it an ideal choice for festive gatherings. I sliced into mine slightly prematurely—a common risk with baked brie—so the cheese was extra gooey. Despite this, it lived up to expectations: the iconic flavors of Taco Bell’s Crunchwrap Supreme paired with a rich, buttery crust and velvety melted brie.
The tortilla-wrapped version closely resembled an actual Crunchwrap. Personally, I favor the soft, chewy texture of the flour tortilla over the flakiness of puff pastry, though opinions may vary. Once the cheese reaches a manageable ooze, this brie en croûte slices neatly into wedges for sharing and is far more portable than its puff pastry counterpart. However, in terms of visual appeal, the puff pastry version steals the show.
Fortunately, both options are winners. Simply provide a small knife and let your guests dive in. Your loved ones are sure to appreciate the savory flavors and inventive twist. Whichever version you pick, you’ll be starting the new year with a bold and memorable culinary experience.
Crunchwrap Brie En Croûte featuring Puff Pastry
Ingredients:
5 ounces of ground beef
1 tablespoon Taco Bell seasoning mix
1 sheet of thawed puff pastry (I used Pillsbury frozen puff pastry)
6 or 7 ounce wheel of brie cheese (a wide wheel is better than tall)
1 corn tostada (I used Guerrero tostadas)
½ cup chopped or shredded lettuce
¼ cup chopped tomatoes
1 tablespoon sour cream
Egg wash
1. Cook the ground beef in a skillet until browned (a pinch of baking soda can be added to enhance browning). If excess fat or moisture accumulates, blot it with a paper towel. Stir in the Taco Bell seasoning mix and let it cool.
2. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
3. Dust a clean surface lightly with flour and place the thawed puff pastry on it. Gently roll it out in all directions to expand it by about an inch. Transfer the pastry onto the parchment-lined baking sheet.
4. Spoon the cooled beef mixture onto the center of the pastry. Place the tostada on top, followed by the brie wheel. Fold the pastry edges up and over the brie, pleating as you go to encase it. Brush the outside with egg wash to seal and promote browning. The top will remain partially open to accommodate fresh toppings later. To prevent the pastry from sagging during baking, I secured it with a piece of buttered kitchen string around the middle.
5. Bake the brie at 400°F for 20 to 25 minutes, or until the pastry is golden and puffed. Allow it to cool for 15 minutes before serving.
6. Garnish with shredded lettuce, diced tomatoes, and a spoonful of sour cream. Carefully remove the string and present your creation.
Brie Croûte-wrap Supreme
Ingredients:
5 ounces of ground beef
1 tablespoon Taco Bell seasoning mix
1 ½ 10-inch soft flour tortillas
6 or 7 ounce wheel of brie cheese (a wide wheel is better than tall)
1 corn tostada (I used Guerrero tostadas)
½ cup chopped or shredded lettuce
¼ cup chopped tomatoes
1 tablespoon sour cream
Oil to lightly coat the pan
3 or 4 toothpicks
1. Cook the ground beef in a skillet until browned (a pinch of baking soda can be added to enhance browning). If excess fat or moisture accumulates, blot it with a paper towel. Stir in the Taco Bell seasoning mix and let it cool.
2. Preheat the oven to 400°F. Place the brie wheel on parchment paper in a small cake pan. Warm it in the oven for 5 to 7 minutes to slightly soften it. Be cautious not to overheat, as it will become difficult to handle. Set it aside.
3. Lightly coat the bottom of a non-stick frying pan with a neutral oil. Keep the heat off for now. Place the warmed brie on the flour tortilla. Hold the pan in your right hand and use your left hand to flip the tortilla and brie together, ensuring the brie is centered on the tortilla. Transfer this assembly into the cold frying pan.
4. Spread the seasoned beef around and over the brie. Place the tostada on top and add a layer of sour cream. Sprinkle half of the shredded lettuce and tomatoes over it. Since the 10-inch tortilla won’t fully cover the large mound, use half of another tortilla to patch the center. Fold and pleat the edges of the first tortilla over the second, securing the pleats with toothpicks (ensure the center half-tortilla is included when skewering).
5. Heat the burner to medium and toast the bottom of the crunchwrap for about two minutes. Cover the pan with a plate and carefully flip it over. Use a spatula to return the parcel to the pan, tucking in any loose pleats, and toast the other side.
6. Let the brie en croûte cool for 15 minutes. Add the remaining shredded lettuce and tomatoes on top. Remove the toothpicks and serve.
