Inspired by TotallyTullywood’s latest recipe, and knowing I had a wheel of brie sitting at the back of the fridge, I simply had to make a baked brie. She’s absolutely correct when she says that cheese and jam go well together, and I love that she promoted local jam maker, Made by Mavis. This is the perfect recipe for when you’re hosting, or if you’re looking for a decadent treat when staying in on colder nights.
I’m a big fan of Indiana jam and jelly producers,LocalFolks Foods who offer “a diverse line of natural and wholesome foods, emphasizing a simple ingredient list, and an identity rooted in the soils and flavors of the Midwest.” What’s not to like?! I’m going to be making this again for New Year’s Eve, with a creamy Camembert and some LocalFolks Cherry Jam.
1 sheet of puff pastry
1 wheel of brie (8 oz)
2 tbsp of cranberry jelly
1 large egg
Your choice of dried fruit, nuts and crackers to serve
Defrost the pastry as per the instructions, typically 40 minutes. Preheat oven to 400°F/200°C and line a baking tray with parchment.
Roll out the pastry to 12×12 square, dusting lightly with flour if it gets sticky. Remove the top rind of the brie and discard. Top the brie with the cranberry sauce and wrap the brie in the pastry, tucking the edges underneath, brushing with the egg wash and seal firmly.
Brush the top of the pastry with some egg wash and bake for 30-40 minutes, until golden brown and super squishy!
Serve with your choice of crackers, dried fruits and nuts. I like water crackers and good old Saltines, some dried cranberries and pistachios.