Abby Breidenbach is back in the Vermilionville kitchen with chef Marcus Bergeron as they construct a savory puff pastry appetizer filled with brie, boudin, and fig preserves.
For the full recipe, click here or scroll down to the end of the article.
What begins normally with puff pastry, brie, and a bit of your favorite jam or preserve, gets a Cajun flair with the introduction of Louisiana boudin.
Keep it simple with a store-bought puff pastry, but feel free to make your own if you’re up to it. The construction is simple and, as Abby and Chef Marcus show, is a great way to get creative. From pinwheels to loaves, to puff pastry cups, any way the dish pulls together is sure to be delicious.
A simple baked brie would also be phenomenal. Imagine the layers!
Speaking of layering, Chef Marcus and Abby quickly show us how it’s done. Then it’s off to the oven to bake.
From the oven, it’s recommended to let the appetizers cool for about five minutes. But it will be hard to stop yourself from grabbing one while they’re still super warm.
The possible combinations for these puff pastry treats are endless. Feel free to mix it up with different cheeses, fruit, and of course the boudin.
The full recipe is below:
