The tartness of mixed berries and a golden, flaky pastry crust take creamy Brie to a whole new level. Brie is a soft, natural French cheese sold in wedges or rounds. It is ripened using mold, just as blue cheese is, but instead of having marbling throughout, the edible mold surrounds the outer layer of the cheese. Leave the rind on when baking Brie to help it keep its shape, and if you use a quality aged Brie, it will not adversely affect the taste.
Things You'll Need
- Baking sheet
- Nonstick cooking spray
- Lemon juice
- Puff pastry or pie crust dough
- Chef’s knife
- Small bowl
- Egg white
- Pastry brush
Preheat your oven to 400 degrees Fahrenheit. Coat a baking sheet with nonstick cooking spray to keep the bottom of the wrapped Brie from sticking.
Flavor a mixed berry compote or jam with a sprinkle each of lemon juice and cinnamon. Or wash and drain fresh berries and place them in a pot with lemon juice, cinnamon, sugar and a little bit of water. Cook them at a low simmer for 30 minutes to an hour or until they reduce into a thick compote. Let the berries come to room temperature before proceeding.
Lay a sheet of puff pastry or a circle of raw pie crust dough on the oiled baking sheet.
Slice the top outer coating off of the brie. You can make this dish with a wedge of brie, but it works best with a whole round that is approximately 4 to 6 inches in diameter.
Pile the mixed berries on top of the brie in a thick, even layer.
Pull the edges of the puff pastry or pie crust up and over the top of the brie. Seal the edges closed with dampened fingers. Make artful designs with the crust to disguise the seams. They don’t have be elaborate, but make sure to seal them tightly.
Whisk together an egg white and a spoonful of water until the white and yolk are fully incorporated. Brush the mixture onto the pastry. This will help give it a glossy finish when it browns.
Bake the wrapped Brie for 20 to 25 minutes or until the crust is a rich, golden brown. Let the Brie sit for at least 20 minutes before serving so that the cheese can solidify a bit as it cools.
Tips & Warnings
- Mix chopped, candied pecans in with the berries before baking the brie to add a little crunch.
- Do not over-bake brie because it will melt completely into a liquid state.