Baked Brie and Cranberry Relish



Make sure to follow the directions on the puff pastry package. I let my dough sit out for too long and it got really sticky inside the package. I'm sure that affected the dough's ability to puff and flake too. Also, instead of a baby brie, I just bought a wedge, which doesn't look as pretty but does the job.

What else was super tasty that Vicky, Mom and I had in Tucson was brie baked with mushrooms on the inside and the sauce plated on the outside with the baked pastry on top. Also, the pastry was gathered on the top like a little package so that the layers really came out!


Relish
1 red bell pepper
1 C fresh cranberries
1/2 C finely chopped onion
6 T sugar
1/2 jalapeno chili, seeded and minced
1/8 t crushed red pepper flakes
1/4 t salt

OR
1/4 C finely chopped onion
1 t minced jalapeno chili
1/2 jar of Trader Joe's Apple and Cranberry Chutney
1 T brown sugar

OR
Any type of jam would be tasty, but I imagine apricot or raspberry

Brie
1 baby brie round 8 oz.
1 sheet frozen puff pastry, thawed (TJ's sells it for about $4.50)
1 egg, beaten

To make relish, mix all ingredients together in a medium saucepan. Bring to a boil and then lower heat and simmer, stirring occasionally, until mixture thickens to a jam like consistency, about 30 minutes. Cool to room temperature and then refrigerate until cold. Keeps for a week.

Preheat oven to 425 degrees.
Trim some of the brie rind off with a flat cheese slicer. Roll the puff pastry out large enough to wrap around the brie. Top the pastry with 1 C of the cranberry relish, reserving the rest for another use. Lay the brie on top and bring the dough up over the sides and on top overlapping and sealing well. Gently flip over. Any scraps can be used to decorate the top, but don't brush it with egg otherwise the edges of the decoration won't puff up pretty.

Lay wrapped brie on a parchment lined baking sheet and brush with egg. Bake for 20 minutes or until pastry is puffed and very brown. Let stand on rack for 15 minutes to go down to room temperature before serving. Let guests cut into wedges to serve.

Serves 8-12

1 comment:

sueshoe said...

oh i´m so sad/jealous i wasn`t there for this! mmmmmm!!! (in pain)