triple cheese tower thing


This recipe was inspired by an appetizer that The Inmate and I shared at the Ralph Lauren Restaurant in Chicago. I tried to replicate their baked cheese at home and this is what I came up with, different than the original but delicious nevertheless.


You will need: a package of frozen puff pastry, a wheel of brie cheese, a package of Philadelphia cream cheese, some type of flavoured goat cheese (today I used goat cheese with cranberries and cinnamon), and a nice ripe pear
. You will also need for garnish: real maple syrup and chopped almonds, pecans or walnuts (not shown).


On a lightly floured surface roll one-third to one-half of the puff pastry into a round. How much of the pastry you roll will depend on what brand you use and how thick you like your pastry. I like to use a little less and keep it quite thin and delicate for this recipe so the finished baked cheese is easy to break into with a little spreader or knife.


Here is the pastry rolled to about 1/8" thick. Place the brie in the centre of the pastry.


Spread the cream cheese generously on the top of the brie. It is easy to work with when it is at room temperature. Top on as much as you like... I'm a fan of cream cheese. It doesn't have to look smooth or pretty at this stage, just pile it on.


Slice the pear and lay it on top of the cream cheese. I don't even peel the pear because pear skin is very soft and adds nice texture to this dish. Just make sure that pear is ripe.

Then, pile the goat cheese on top of the pear. Again, I have used several types of flavoured cheese when making this. I've tried it with herbed goat cheese and a goat cheese mixed with blue cheese and pears... mmmm that was a good one.


Check this out: using a small paring knife, make cuts around the wheel of brie but pay attention not to cut the pastry right up to the base of the cheese... you'll see why soon.


Start pulling the pastry in sections up and over the tower of cheeses. Now do you see why I didn't cut too low? When I bake this bad-boy I don't want the cheese running out.


Work opposite to bring the sections up and over... not clockwise or anything like that. Opposite. I said opposite.


Eventually you might need to moisten your fingertips with water and touch the tip of the pastry to encourage it to stick. Make sure you pull the pastry quite taut.



I like to give it one last little check to make sure the pastry is smooth and sealed.


Place your creation on a silicone parchment paper (dollar store!) in a baking dish. Place in the refridgerator until baking at 350 degrees for approximately 45 minutes and remove from the oven and let rest for ten minutes before serving with thinly sliced fresh baguette. I like to drizzle the serving platter with maple syrup, more pear slices and chopped nuts for crunch.

24 comments:

Amy said...

Oh my goodness this looks soooo good!

Anonymous said...

I must tell everyone just how good this is...but there is no ONE word for it!
Delicious? Certainly. Splendid - but, of course! Yummy? 'natch! You see the dilemma? Not a single word that's good enough! Try it and see for yourself! xoxo the fan

Lisa Wheeler Milton said...

I think I know what I'm bringing to my Oscars party now.

Thank you, thank you.

Jerri-Lea said...

I sit here drooling!! Tee hee

Saskatchewan Scraps said...

hey, I tried a dish like this for the first time not that long ago.I thought it was pretty good. I might have to try to whip up one of these!!!! Looks good.

Candace said...

Thanks for the post. My niece had one very very much like it at her wedding recep, with nuts and fruit (cranberries, natch, and other good stuff) in it and her uncle and I drank ourselves into a stupor while we ate mostly this. I cannot tell folks how fantastic the experience is.
Fortunately, Sauce, you have now helped them aspire towards the sensation for themselves.
Candace in Athens

Katie said...

Ooooo, looks so delish! Saucy is very talented.

Fleur de Bee said...

OMG YUM!!!!! I am doing this this weekend! xo Molly

alittlebitofscrap said...

mmm... yum.. yum... You make me wish I had a party to plan! This sounds divine :)

Pepper said...

It is fantastic, Saucy made it on Saturday night and I would have loved to eat more of it if I wasn't trying to be polite!

Looks like I could even make it, thanks for the tutorial Saucy!

Babsarella said...

Serious YUM!!! Oh I am SO making this!!! Thanks for the recipe.

Laura said...

This sure looks yummy, and I think it should be called a Tower Flower because it resembles a flower to me!

Sandra D said...

Cheese, cheese and more cheese all wrapped in puff pastry and drizzled with maple syrup - yummy! Include the pear and your have covered all the food groups! Thanks for sharing the recipe and the helpful hints.

Green Girl in Wisconsin said...

I just gained 2 pounds reading this. Yum.

Wearing my ipod earrings today--my sons love them on me!

MJ said...

After reading your post, I now have to forego supper. I've read my dinner calorie quota.

PS: if I forgot to comment on your previous post, I adore those sweet charms! You had some delighted teens on your hands, no question about it!

Tammy said...

My mouth is watering. I love all kinds of cheese - but mixing them together! Delightfully sinful. Can't wait to try this. Thanks for the recipe.

Linda Crispell said...

Well, it looks like I'm dining at Ralph Lauren this weekend!!!

Gracie said...

Sinful! This looks toooooooo yummy!

Starshine said...

Scrumptious! My mouth is watering!

michelleb. said...

Yum-O! Just not sure if I'm running enough to work off the calories:(

mblaise29@yahoo.com

mblaise3 said...

Yummy!! looks delicious! i love fruits and cheese together. :)

mblaise3@yahoo.com

Tricia said...

O.K.!!! I also have to make this for splurge tomorrow night, I might have to call it the Saucy splurge night!!!
fandyksman@sasktel.net

Christine said...

MMMMM CHEESE! I love cheese. I think you need your own cooking show. Seriously. You never seem to run out of new ideas for things.

Christine Bruce
crispy_crunch05@hotmail.com

cary said...

Your recipes ROCK! I just served up your triple cheese tower and smores cupcakes for a party I hosted tonight and BOTH were a SMASHING success! Thank you so much for sharing these! I really look forward to meeting you - and apparently I will at the SK Scraps event in November - I'm at Karen's table! Can't wait!
- Cary