Baked Stuffed Brie with Cranberries & Walnuts Recipe



Ingredients:
  • 1 small wheel of brie (about 6 to 8 inches), chilled
  • 1/4 cup dried cranberries
  • 1/4 cup chopped walnuts
  • 1 sheet frozen puff pastry, thawed, plus extra for (optional) design
  • 1 egg, beaten with
  • 1 teaspoon water


    • Instructions:
  • Score the side of a wheel of brie all the way around with a sharp paring knife. Cut directly on the "equator" through the rind. Using a long piece of string or dental floss, wrap the string around the brie on the newly made cut. Loop one end of the string over the other (a half knot). Then pulling the ends of the string in opposite directions, cut the brie in half.
  • Press the dried cranberries on one cut side of the brie, and the walnuts on the other. Quickly put the 2 sides back together with the cranberries on top of the walnuts. Press together and stuff back in any cranberries or walnuts that fell out.
  • Roll out a thawed sheet of puff pastry on a floured surface to about 1/8-inch thickness. Place brie in center of pastry. Gently pull up edges to ensure you have enough dough to entirely wrap the brie. You can trim off the corners if there is too much dough. Brush the dough with the egg wash. Fold one edge of the dough over the brie and then the opposite side. Fold over the remaining edges and complexly encase the brie. You can trim off excess pieces of dough, if necessary. Flip the brie over so the seam is at the bottom; gently press in the sides to snug the dough against the brie. Brush the top and sides of the wrapped brie with egg wash.
  • If you choose to decorate the brie with cut-out shapes of additional puff pastry, use very cold (almost still frozen) dough to ensure sharp lines. Lightly brush the decorative pieces with egg wash. Place the brie in the freezer for one hour (this is a crucial step; see note below).
  • Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
  • Place the brie on the prepared baking sheet. Bake on the center rack in preheated oven until it is browned and leaking cheese, about 20 minutes. (Only rarely does the brie not leak through, but 20 to 25 minutes is about how long it takes to melt the cheese and brown the pastry.)

    • Comments

    Post a Comment

    Popular posts from this blog

    Chef John's Hot Spinach Artichoke Dip Recipe

    Image
    Ingredients: 2 tablespoons butter 1/2 cup green onions, white and light green parts only, thinly sliced 2 cloves garlic, minced salt 1 (14 ounce) can artichoke hearts, drained and chopped 1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry 8 ounces cream cheese 1/2 cup shredded Gruyere cheese 1/2 cup finely grated Parmigiano-Reggiano cheese 1/4 teaspoon hot sauce 1 pinch ground nutmeg salt and freshly ground black pepper to taste 1/4 cup shredded mozzarella cheese Instructions: Preheat oven to 400 degrees F (200 degrees C). Melt butter in a saucepan over medium-low heat; stir in onions and pinch of salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Stir garlic into onions and remove from heat. Mix green onion mixture, spinach, artichoke hearts, cream cheese, Gruyere, Parmigiano-Reggiano, hot sauce, nutmeg, salt, and pepper in a large bowl until combined.
    Read more

    Cranberry, Apple, and Fresh Ginger Chutney Recipe

    Image
    Ingredients: 4 cups fresh cranberries 1 cup raisins 1/2 cup white sugar 3/4 cup packed brown sugar 2 teaspoons ground cinnamon 1 teaspoon minced fresh ginger root 1/4 teaspoon ground cloves 1 cup water 1/2 cup minced onion 1/2 cup chopped Granny Smith apple 1/2 cup finely chopped celery Instructions: Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple, and celery; continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.
    Read more

    World's Best Peanut Butter Fudge Recipe

    Image
    Ingredients: 4 cups white sugar 1 cup milk 1/2 cup butter 1 (7 ounce) jar marshmallow creme 12 ounces peanut butter 2/3 cup all-purpose flour Instructions: Grease a 9x13 inch baking dish, set aside. In a saucepan, combine sugar, milk, and butter. Bring to a boil, and cook 5 minutes. Remove from the heat. Stir in the marshmallow creme and peanut butter. Gradually stir in the flour. Spread into the prepared pan, and let cool.
    Read more