Cranberry-Brie Arepa
- Total Time
- About 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups masarepa blanca
- 1teaspoon salt
- 1teaspoon baking powder
- 2 to 2½cups warm water
- ¼cup vegetable oil
- 18- to 12-ounce wedge of good Brie cheese, rind removed and sliced thin
- Leftover cranberry sauce, the less gelatinous the better
- 1green apple, peeled and sliced into half moons
- Arugula
- Dijon mustard
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Preparation
- Step 1
Preheat oven to 400 degrees, with a rack set in the middle position.
- Step 2
Whisk masarepa, salt and baking powder until combined. Slowly add warm water and stir until a dough forms. Form 6 3-inch rounds, about ½-inch thick.
- Step 3
Heat 2 tablespoons of oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add half the cakes, and cook 4 minutes on each side, until golden. Transfer to parchment-lined sheet pan and repeat with remaining cakes.
- Step 4
Finish in oven for 10 minutes, or until the cakes sound hollow when tapped on the bottom. Immediately split cakes horizontally with fork, and stuff with a couple slices of Brie. Close and let the residual heat melt the Brie.
- Step 5
Reopen and schmear some of the cranberry on the bottom slice, along with a couple slices of apple and a bit of arugula. Serve with a small side of Dijon to dip the sandwich in.
Private Notes
Comments
The best way yo make an arepa is taking a dough portion and forming a ball then, slowly flatten it with both hands, as if you were clapping, but not hard, until you get your arepa as thick as you like. No rolling pins, please, they're not tortillas!
I agree with Summer, roll out and make thickness around 1/4" to 3/8" . i was surprised to find that a number of grocery stores in Manhattan were not familiar with the flour for the Arepas. I ended up ordering the flour from Amazon and it helps to point out that the key words are pre-cooked white corn flour and not just white corn meal. The difference is similar to bread crumbs and all purpose flour. Fresh cranberry sauce seals the deal on this tasty tart delicious meal. Wonderful!
Roll arepa dough, make thinner.
Use Harina Pan better quality than the other
I made mini arepas as a Thanksgiving canapé and they received excellent reviews. They do tend to break easily at one third the size called for. Yellow masarepa worked too. That’s all I found at my neighborhood grocery.
Don't use store-bought arepas! When pan-fried they are crispy and don't open. Tried to salvage the recipe making it like a quesadilla (sandwiching the ingredients between the arepas) and arepas ruined the vibe.
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