We stuffed rich, triple-cream Trillium cheese with a slow stewed mixture of our Salame Cotto and figs, local apples, currants, and chopped Marcona almonds. Enveloped in delicate puff pastry, this limited-release stuffed brie en croûte is fully assembled and ready to simply bake and serve.
About 12 oz each. Store in freezer until ready to bake -- see easy instructions below.
Cooking Instructions:
- Pre-heat oven to 400F degrees.
- While the oven is heating up, remove the Stuffed Trillium Brie en Croûte from the freezer and its packaging. Place on a baking sheet that's lightly buttered or lined with parchment paper.
- Allow to thaw for just 5 to 10 minutes. (Optional: brush with beaten egg for that extra beautiful finish.)
- Bake for about 20 minutes or until golden brown all over.
- Remove from oven and allow to cool about 10-20 minutes before cutting into the Stuffed Trillium Brie en Croûte.
Ingredients: Trillium (pasteurized cows milk, salt, vegetarian friendly rennet, calcium chloride, cultures), Puff Pastry (enriched flour [wheat flour, malted barley, niacin, iron, thiamin, mononitrate riboflavin, folic acid], palm and soybean oil, water, salt, monocalcium phosphate), Eggs, Wheat Flour, Salame Cotto (Pork, Pork Fat, Water, Red Wine, Spices (Fenugreek, Black Pepper), Salt, Cane Sugar, Celery Powder, Garlic, Cherry Powder), raisins, currants, figs, golden raisins, apples, lard, dark brown sugar, candied orange peel, marcona almonds, lemons, apple cider vinegar, cinnamon, nutmeg, clove, allspice, mace, ginger, cardamom, brandy, spiced dark rum