Baked Brie with California Raisins and Port Wine in Puff Pastry
Submitted by: Anthony Spizale
Make ahead to star at the party.
- 1 wheel of Brie (about 2 pounds)
- 1/4 cup port wine
- 1/4 cup California raisins
- 1 egg yolk
- 1 tablespoon water
- 2 tablespoons toasted pecans
- 1 sheet puff pastry, thawed
Place Brie in freezer for about 30 minutes. Meanwhile, bring port wine and raisins to boil in a saucepan; remove from heat and set aside to cool. In small bowl, beat egg yolk with water for egg wash; set aside.
Divide Brie into two layers by cutting in half with a long cheese wire or strong string as you would divide a cake layer. Separate layers and set aside. Coarsely chop raisins and mix with toasted pecans. Spread mixture evenly on bottom layer of Brie and cover with top half of Brie; set aside. Roll out puff pastry on lightly floured surface until large enough to cover Brie completely. Place filled Brie in center of dough and wrap Brie to cover completely, sealing overlapping edges with egg wash as you go.* Arrange on greased baking sheet and chill for at least 30 minutes.
To serve, preheat oven to 400°F. Brush top and sides with egg wash and bake for 20 to 30 minutes or until golden brown. Let stand a few minutes and serve with freshly sliced baguette or toasted croutons.
Chef’s Note: Brie may be prepared to this point, wrapped tightly and stored in freezer. Thaw overnight in the refrigerator before baking.
Nutrition Facts Per Serving
Calories 240 (68% from fat); Total Fat 18g (sat 9g, mono 5g, poly 3g, trans 0g ); Cholesterol 55mg; Protein 11g; Carbohydrate 8g; (Dietary Fiber 0g; Sugars 2g; ); Iron <1mg; Sodium 320mg; Calcium 87mg; Potassium 97mg
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