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Pastry Wrapped Brie with Raspberries Recipe

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This recipe for Pastry Wrapped Brie with Raspberries, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Andrew and Anna Rockne
Added: Wednesday, April 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup raspberry preserves
1/4 cup fresh or frozen raspberries, thawed
1/2 teaspoon finely chopped fresh rosemary leaves
1 sheet frozen puff pastry, thawed
1 - 13.2 ounce Brie cheese (about 7 inches in diameter)
1 large egg, beaten to blend (for glaze)
Crackers and baguette slices
Grape clusters

Directions:
Directions:
Preheat oven to 400°F. Stir preserves, berries and rosemary in small bowl to blend. Season berry mixture with pepper to taste. 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 and 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 well greased 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.

Personal Notes:
Personal Notes:
An all time hit. You can substitute Philo Dough for puffed pastry for a crispy, lighter version. You may use any combination of fruits, and preserves; apricots, apricot jam and 1 tablespoon jalapeņo.

 

 

 

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