Baked Brie in Puff Pastry with Cranberry Sauce
Yield: 10 Servings
1 lb Fresh or thawed frozen -cranberries (about 4 1/2 -cups), picked over
1/4 c Red-currant jelly
3/4 c Demerara or light brown sugar
2 tb Fresh lemon juice
2 tb Kirsch or brandy
1 Wheel (2-pound) firm Brie (rind intact), chilled
2 pk (17 1/4-ounce) frozen puff pastry sheets (4 pastry -sheets), thawed
1 lg Egg, beaten lightly
Make cranberry sauce: In a large saucepan simmer sauce ingredients, stirring
frequently, until thickened, about 20 minutes. Transfer sauce to a heatproof bowl and
cool. Cranberry sauce may be made 1 week ahead and chilled, covered.
Put Brie on a work surface and with a 2-inch round cutter cut out 10 rounds, pressing
scraps together as necessary. Press thumb deep into middle of each round to form a small
indentation and fill each cavity with about 1 teaspoon cranberry sauce, reserving
remaining sauce. Chill cheese rounds on a baking sheet.
On a lightly floured surface unfold 1 pastry sheet (do not roll out pastry) and with a 2
1/4-inch round cutter cut out 10 rounds. Transfer pastry rounds to another baking sheet
and chill. Unfold remaining 3 pastry sheets and with a 5-inch round cutter cut out 10
rounds (there will be pastry left over). Transfer pastry rounds to a third baking sheet
On cleaned work surface arrange 1 large pastry round and brush top with some egg. Center 1
cheese round on pastry and wrap pastry up over cheese to form a 3/4-inch border on top of
cheese. Brush border with some remaining egg and top with 1 small pastry round, pressing
edges of dough together gently but firmly to seal. Brush round with some remaining egg and
chill on a baking sheet. Make more wrapped Brie with remaining pastry and cheese rounds in
same manner. Chill each wrapped Brie, uncovered, at least 30 minutes. Brie may be prepared
up to this point 1 day ahead and chilled, covered loosely.
Preheat oven to 425 F. and lightly grease another baking sheet.
Bake Brie on baking sheet in middle of oven 15 minutes, or until puffed and golden. Cool
Brie on baking sheet on a rack about 10 minutes.
Serve Brie warm with reserved cranberry sauce.
From Cody's Wine Bar & Restaurant Windsor, England
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