Raspberry Brie
Ingredients:
1 sheet puff pastry, thawed
1 round triple cream brie
1/2 cup raspberry jam
1/4 cup pecans or sliced almonds
1 large egg
1 tablespoon water
1 round triple cream brie
1/2 cup raspberry jam
1/4 cup pecans or sliced almonds
1 large egg
1 tablespoon water
Directions:
Thaw the puff pastry sheet according to the package directions, usually 35-40 minutes.
Preheat oven to 400°F.
Line a baking sheet with parchment paper.
Whisk the egg and water in a small bowl.
Lay the pastry sheet out flat.
Place the brie in the center of the pastry sheet.
Spread the jam on top of the brie.
Take one edge of the pastry sheet and place it over the brie.
Brush the top of the dough with the egg wash.
Bring another edge of the pastry over the top and brush with the egg wash.
Repeat until the brie is completely enclosed, with no air trapped inside.
Brush the top with any remaining egg wash and cut a few small slits in the dough to allow steam to escape while baking.
Place the wrapped brie on the baking sheet. Duh. Really? I had to tell you this part?
Bake for 25-30 minutes or until the pastry is golden brown.
Sprinkle with toasted pecans or slivered almonds.
Line a baking sheet with parchment paper.
Whisk the egg and water in a small bowl.
Lay the pastry sheet out flat.
Place the brie in the center of the pastry sheet.
Spread the jam on top of the brie.
Take one edge of the pastry sheet and place it over the brie.
Brush the top of the dough with the egg wash.
Bring another edge of the pastry over the top and brush with the egg wash.
Repeat until the brie is completely enclosed, with no air trapped inside.
Brush the top with any remaining egg wash and cut a few small slits in the dough to allow steam to escape while baking.
Place the wrapped brie on the baking sheet. Duh. Really? I had to tell you this part?
Bake for 25-30 minutes or until the pastry is golden brown.
Sprinkle with toasted pecans or slivered almonds.
Notes:
Raspberry jam is the best, but you could use blackberry, apricot, cranberry, or any other tart(ish) jam you prefer.
Don't try to use a 12-inch round of brie. Jeezus. A normal-sized round is three or four inches in diameter. That's plenty.
Serve with a loaf of french bread, a sprig of rosemary on the side, and/or sprinkle with some fresh thyme leaves.
If your puff pastry is a little damp when it defrosts, you can lay it out on a lightly floured surface. This is usually an unnecessary step because Pepperidge Farm sheets are already lightly dusted with flour and are hardly ever sticky, but if I had to tell you to put the wrapped brie on the cookie sheet before you put in the oven, then I'm not taking any chances with other common sense directions.
Don't try to use a 12-inch round of brie. Jeezus. A normal-sized round is three or four inches in diameter. That's plenty.
Serve with a loaf of french bread, a sprig of rosemary on the side, and/or sprinkle with some fresh thyme leaves.
If your puff pastry is a little damp when it defrosts, you can lay it out on a lightly floured surface. This is usually an unnecessary step because Pepperidge Farm sheets are already lightly dusted with flour and are hardly ever sticky, but if I had to tell you to put the wrapped brie on the cookie sheet before you put in the oven, then I'm not taking any chances with other common sense directions.