The Edible Candle Brie Tower with Rosemary Wick is not just a dish, but a centerpiece that adds warmth and whimsy to your gathering. Picture a glorious wheel of brie, enveloped in golden, flaky puff pastry, rising like a masterpiece to dazzle your guests. As the aromas of roasted garlic and thyme waft through the air, everyone will wonder how something so stunning can also be delicious.
Why make this recipe? It’s the perfect showstopper for holidays or special occasions. The combination of creamy brie, fragrant herbs, and the playful touch of a rosemary wick creates an experience that’s both interactive and indulgent. Friends and family will gather around, drawn in by the tantalizing visual and olfactory feast, making every bite feel festive. If you’re looking for a delightful pairing, consider serving this with sweet potato rounds as a complementary appetizer.
How to make Edible Candle Brie Tower with Rosemary Wick
Ingredients:
- 2 sheets all-butter puff pastry, thawed
- 1 large egg, beaten
- 2 tbsp melted butter
- 1 tsp dried thyme
- ½ tsp garlic powder
- ½ tsp flaky sea salt
- 1 tall wheel ripe brie cheese, 12 oz
- 2 tbsp olive oil
- 1 tsp fresh thyme leaves
- 1 tbsp honey
- ½ tsp cracked black pepper
- 1 large rosemary sprig, sturdy and straight
- 1 small roasted red pepper, cut into a flame shape
- 1 tbsp olive oil
- ¼ tsp flaky sea salt
- ¾ cup walnut halves
- 3 tbsp wildflower honey
- 2 tbsp unsalted butter
- 1 tbsp brown sugar
- 1 tsp fresh thyme leaves
- ¼ tsp red chili flakes
- ¼ tsp flaky sea salt
- Fresh thyme sprigs
- Tiny edible white flower petals
- 1 tbsp warm honey for drizzling
- Cracked pink peppercorns
- Flaky sea salt
Directions:
Begin by preheating the oven to 400°F, preparing a stage for your creation with a lined baking tray. To set the mood, roast the small red pepper at 425°F until its skin blackens; once cooled, peel and cut it into a flame shape. Meanwhile, cut the puff pastry into long, slender strips that will wrap around your cheese. Brush each strip with the melted butter, then sprinkle with dried thyme, garlic powder, and flaky salt for a savory touch.
Nestle the brie in your baking dish, drizzling it with olive oil, and adorn it with fresh thyme, honey, and cracked pepper. Embrace your culinary artistry by wrapping the puff pastry around the brie, sealing off the top where the rosemary sprig will later be inserted. A final brush of the beaten egg will give it that golden, glossy finish. Bake for 30 minutes until golden and intoxicatingly fragrant.
Toast the walnuts in a pan with unsalted butter, honey, brown sugar, thyme, chili flakes, and salt for four minutes until they are caramelized and fragrant. Once the candle emerges from the oven, insert the sturdy rosemary sprig and place the roasted red pepper flame on top. For presentation, serve alongside the toasted walnuts, fresh thyme sprigs, delicate flower petals, warm honey for drizzling, cracked pink peppercorns, and a finishing sprinkle of flaky sea salt.
How to serve Edible Candle Brie Tower with Rosemary Wick
This edible tower is best served warm, allowing its gooey, melty center to tempt your guests. Present it at the center of your table, surrounded by the garnishes for a beautiful display. Encourage your guests to break apart the crunchy pastry, revealing the inviting cheese within, and to dip into the honey and walnuts for an experience full of flavor.
How to store Edible Candle Brie Tower with Rosemary Wick
If you find yourself with leftovers (though it’s rare), allow the brie to cool completely, and then wrap it tightly in plastic wrap. Store in the refrigerator for up to two days. Reheat gently in the oven until warm and gooey again before serving.
Tips to make Edible Candle Brie Tower with Rosemary Wick
For an extra layer of depth, consider adding your favorite fruits or nuts directly into the brie before wrapping it, or even adding a hint of cinnamon for a unique twist. If you want a bit of extra color and flavor, brush the pastry with a mixture of honey and olive oil before baking.
Variations
Swap out the walnuts for pecans or use different herbs to customize the flavors to your liking. You could also use different types of cheese, such as a sharp cheddar, to give a flavor contrast.
FAQs
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Can I make this recipe ahead of time?
Absolutely! You can prepare the wrapped brie a few hours ahead and keep it in the refrigerator until you’re ready to bake it. -
What should I serve with this dish?
Pair with crackers, fresh fruit, or even homemade bread for a well-rounded cheese board experience. You might also enjoy it alongside apple cheesecake buns for a sweet finish. -
Is this recipe suitable for vegetarians?
Yes, this dish is vegetarian-friendly, provided all your accompanying ingredients are as well.
Conclusion
This Edible Candle Brie Tower with Rosemary Wick is not only an eye-catching centerpiece but also a crowd-pleaser at any gathering. For more culinary inspiration, check out the Best of the City 2022 – Sactown Magazine to discover other local favorites. Plus, if you’re interested in the arts and culture that can elevate your culinary adventures, the New Britain Museum of American Art Annual Report is worth exploring. Embrace your creativity in the kitchen, and let this delightful dish elevate your next celebration!
Edible Candle Brie Tower with Rosemary Wick
Ingredients
Method
- Preheat the oven to 400°F and line a baking tray.
- Roast the small red pepper at 425°F until the skin blackens, then cool, peel, and cut into a flame shape.
- Cut the puff pastry into long, slender strips, brush each with melted butter, and sprinkle with dried thyme, garlic powder, and flaky salt.
- Nestle the brie in your baking dish, drizzle with olive oil, and adorn it with fresh thyme, honey, and cracked pepper.
- Wrap the puff pastry around the brie and seal off the top where the rosemary sprig will be inserted. Brush with beaten egg.
- Bake for 30 minutes until golden and fragrant.
- After baking, insert the rosemary sprig and place the roasted red pepper flame on top.
- Serve warm with the toasted walnuts, fresh thyme sprigs, edible flower petals, warm honey for drizzling, and cracked pink peppercorns.