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You are here: Home / Appetizers / Baked Brie in Pastry with Raspberries

Baked Brie in Pastry with Raspberries

May 4, 2009 Leave a Comment

Another Brie recipe; just the right mix of creamy Brie with tart raspberries and the hint of rosemary.

1/2 cup raspberry preserves
1/4 cup fresh or frozen unsweetened raspberries, thawed
1/2 teaspoon finely chopped fresh rosemary leaves
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 13.2-ounce Baby Brie cheese (about 6 to 7 inches in diameter)
1 large egg, beaten to blend (for glaze)
Crackers and baguette slices
Grapes

Preheat oven to 400°F. 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 rind off cheese; discard rind. Place cheese 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.

The top will typically open up and cheese will melt out; for a cleaner presentation, roll pastry around Brie and seal on the bottom…one is neater, one more rustic, depends on your taste.

Makes 8 appetizer servings.


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I’m Barbara Kiebel, the cook, photographer, author, and everyday eater at Creative Culinary. I hope you enjoy the recipes I prepare for family and friends and appreciate every one of you that come visit my virtual home! Read More…

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      • Beef
      • Chicken and Turkey
      • Lamb
      • Pork
      • Fish, Seafood
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    • Pizza
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