Pastry-Wrapped Brie With Raspberries

Recipe Ingredients

1/2 cup	118ml	Raspberry preserves
1/4 cup	59ml	Fresh or frozen unsweetened raspberries - thawed
1/2 teaspoon	2.5ml	Finely-chopped fresh rosemary leaves
		Freshly-ground balck pepper - to taste
1		Sheet frozen puff pastry - (half 17.3-oz p - thawed
13 1/4 oz	376g	Baby Brie cheese round - (6" to 7" dia)
1 oz	28g	Egg - beaten to blend (large)
		Crackers and baguette slices - for serving
		Grapes - for serving

Recipe Instructions

Preheat oven to 400 degrees. Stir preserves, berries and rosemary in small bowl to blend. Season berry mixture with pepper. Roll out pastry on lightly floured surface to 12-inch square. Cut top rind off cheese; discard rind.

Place cheese, rindless-side up, in center of pastry. Spoon raspberry mixture onto cheese. Fold pastry on 2 opposite sides over cheese. Brush remaining 2 sides of pastry with glaze. Fold over cheese; press seams to seal. Brush pastry with glaze; place on baking sheet.

Bake cheese until pastry is deep golden brown (top of pastry may split open), about 30 minutes. Let cool 20 minutes. Place baked cheese on serving platter. Surround with crackers, baguette slices, and grapes.

This recipe yields 8 appetizer servings.

Source:
Bon Appetit, March 2001

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.