Berries & Brie, en Croute

Posted by Chef Richard Sweeney in Recipes Nov 19th, 2009 | no responses

Serves 6-8

  • 1 Sheet Puff Pastry, thawed
  • 1 8oz. Wheel Brie Cheese
  • 1/4 Cup Raspberry Preserves
  • 1/2 cup Almonds or Walnuts, chopped and toasted
  • 1 Egg, lightly beaten with 1 tsp. water
  • Crackers to serve with
Preheat oven to 350F

  1. On a flat surface, roll out the puff pastry to a 14” square.
  2. In the center, spread the preserves out about the size of the cheese round.
  3. Add the chopped nuts to the preserves and the top with the cheese.
  4. Fold up the edges, trimming off any excess (this trim can be used for decorating the top of the cheese), and sealing with a small amount of the beaten egg applied to the seams.
  5. Flip over on a parchment-lined baking sheet (and apply any extra puff pastry decoration using egg wash).  Lightly brush the top of the puff with some of the egg wash, and bake 35-40 minutes, or until golden.
  6. Remove from oven, allow to rest for 3-4 minutes, then serve with crackers.



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