PASTRY-WRAPPED BRIE WITH RASPBERRIES

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Pastry-Wrapped Brie with Raspberries image

An easy Pastry-Wrapped Brie recipe with Raspberries

Provided by Inez Holderness

Categories     Bake     Cocktail Party     Buffet     Brie     Raspberry     Rosemary     Phyllo/Puff Pastry Dough     Jam or Jelly     Bon Appétit     Brooklyn     New York

Yield Makes 8 appetizer servings

Number Of Ingredients 9

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
N/A Baguette slices
Grapes

Steps:

  • 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 top rind off cheese; discard rind. Place cheese, rindless side up, 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.

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