Hi, it’s Kelley from Miss Information and today I am showing you the most elegant and easy appetizer for you to make anytime of year. It’s really great for the holidays and will make a statement at any get together. Raspberry Walnut Baked Brie is my take on a recipe one of my friends taught me in college and is still a great go anytime.
Brie cheese is buttery and nutty and raspberry jam adds the perfect sweetness to it. I leave the rind on my cheese because it does not bother me but some find it a bit bitter. I think all the flavors here cover that up but you can most certainly cut the rind off with a sharp chefs knife if you wish.
Here is how you put any baked brie together, start with a sheet of puffed pastry. If you are not a fan of working with phyllo you can also use a can of biscuits rolled out together to 1/4 inch thickness. Below is about 2/3 of a sheet of puffed pastry on a lightly floured surface.
Spread your raspberry jam on top in a thin layer, then quickly flip it over onto the middle of your dough. This will make sense later, but what is now the bottom will become your top!
Start to wrap your sides around the brie. You may have to do some trimming as you go so you don’t have lumps of dough. When you overlap one piece of dough onto another put a little bit of water or egg wash (lightly beaten egg whites) between the layers to seal them. Get a good seal all the way around, if you don’t your cheese will melt out in a big blob. I have had this happen and it’s not the end of the world, you can cut the blob off, but try to keep all your cheesy goodness in if you can.
Just pinch and press in your ends, this will become the bottom no one will see it, so don’t stress on the neatness here. Flip your brie over onto a parchment lined baking sheet and brush the top with your egg wash. This will give you a golden finish.
Bake in the oven at 425 degrees for 15-25 minutes depending on the size of your brie. You want the puff pastry to be flakey and brown. Remove from the oven and let sit for 5 minutes. Move to your serving tray and serve as is or top with Smuckers Walnuts in Syrup Spoonables. It’s really drippy so you may want to drain off some of the liquid first. I did not drain my liquid off and you can see it’s running off my cutting board.
Serve with crackers. The walnuts give a little extra crunch and the brie is smooth and creamy. I hope you enjoy making this for your family and friends.
- 1 wedge or wheel of brie cheese
- 1 sheet of puffed pastry or 1 can of regular sized biscuits
- 2-4 tablespoons of raspberry jam depending on the size of your brie
- 1 egg white lightly beaten
- 1 jar Smucker’s Walnuts in Syrup (optional)
- Crackers for serving
- Preheat oven to 425 degrees.
- Lay out your puffed pastry or roll out your biscuits to 1/4 inch thickness on a lightly floured surface.
- Spread a thin layer of raspberry jam on top of your brie and quickly flip it over onto the middle of your dough.
- Start to wrap your dough around the brie sealing anywhere the dough meets with egg wash.
- You may need to cut some extra dough off in place to shape it.
- Pinch and seal all ends and seams with egg wash.
- Turn over onto a parchment lined baking pan and brush with egg wash.
- put in the oven for 15-25 minutes depending on the size of your brie until the dough is browned.
- Remove from the oven and let sit for 5 minutes.
- Move to your serving platter and spoon walnut topping on top.
- Serve with crackers.
I can’t tell you how much I’ve enjoyed bringing recipes to Bonnie and Trish’s readers. Here are a few of Miss Information’s Reader Favorites for you to try: