Baked Brie Slugs and Mold

I was making a super fast run to the grocery store between work and a staff meeting last night. I was grabbing a dinner request from the hubby and thought I'd surprise him with a fun "new" dessert. I'd seen this baked brie pin on Pinterest just recently and thought, "Hey! He loves fancy cheeses...and even though this isn't fancy fancy, he'll love it!". I wish. 

The Original Pin

http://shewearsmanyhats.com/2009/10/another-brie-recipe-baked-brie/

Of course, since this was a last minute decision, I didn't have the pin with me (no smart phone or iDevice here), so I went off of memory. I knew I needed Brie so I started there. I found it easy enough, and it even had a similar recipe printed on the package. Perfect! The package called for puff pastry, but I couldn't find any (and I wasn't going to hit another store just for puff pastry). I thought I remembered the pin showing Crescent Roll dough, so I just grabbed the cheap store brand and threw it in the basket. I had everything else at home luckily. 

So I get home and excitedly pull out my awesome purchase and I saw the "Oh crap" face hidden behind the smile. I learned he does like fancy cheeses, but he does not like Brie. So much for a fun surprise. Oh well. I tried (luckily I had some cookie dough for him too...so it wasn't a complete flop).  I've had Brie before and I liked it, so I decided to just go ahead and give it a try anyway.

I popped open the crescent roll can and the dough a mess. No nice clean cut wedges here. That's what I get for buying the cheapo version. Oh well. So I smushed it all together and rolled it out into a flat circle. I spread our black raspberry jam on it and then I opened up the Brie. I didn't know Brie had a rind/casing on it. We didn't know if we should cut it off or keep it, so we turned to our handy knowledgeable friend, Google. We read that you could do either one and that many think the casing is the best part. So we kept the casing on, plopped it in the middle of the dough, and sealed it up. The directions on the Brie package then had you flip the whole thing over and brush it with whipped egg yolk. So we did.

We slid it into the oven, set the timer for 20 minutes and opened up our new game to pass the time. Finally the timer screeched at us (ours doesn't ding...it yells) and I pulled it out. Not as pretty as the picture...the jam oozed out of both sides...but hey, I sorta expected that. 

We let it cool for the recommended 30 minutes and then eagerly cut into it. 

The Pinstrosity

It was oozy and it looked like slugs, but it was sure to taste good, right? Not so much. It tasted like mold. I guess we're not Brie casing fans. It wasn't bad, but it wasn't worth eating a whole wheel of. I just can't get past the mold taste. And it wasn't really as pretty as I had hoped it would be (a food that looks like squeezed slugs just isn't my kind of thing). 

So I want to experiment with this. First, I want to try baking a smaller one with Brie that we've cut the casing off of. Second, I want to try this with some other cheeses. Cream cheese? Goat Cheese? There's got to be one that won't taste like mold and look like slugs...right? 

So that was a flop...but I can say I tried a recipe from Pinterest. That's always a happy thing.