I happen to love Stonewall Kitchen products. I am a New England girl and it seems to be sold 'everywhere' in NE. I was delighted to find it in several Durango stores.
This crew is prompt! I had decided not to put anything in the oven until the first arrived. Wrong decision... Remember your mother saying "the watched pot NEVER boils." Alas, so true.
That aside, we all enjoyed this recipe.
Ingredients
- Baking spray or cooking oil
- 1 sheet frozen puff pastry, thawed
- a 5" wheel of brie (I use a cheese slicer and remove the rind while it is still cold)
- 1 small jar of Stonewall Kitchen Apple-Cranberry Chutney
- 1 egg white whipped with a tsp of water
1. Sometime earlier in the day take the cold brie and remove the rind. Put back in the frig until
you are ready to begin baking.
2. Preheat oven to 400.
3. Take brie out of frig to warm up
4. Lightly spray a small baking dish with baking spray or cooking oil.
5. Unfold the puff pastry on a lightly floured surface and roll it until it is about 1/3 bigger.
Using scissors or a knife cut corners to make a circle.
6. When the brie has warmed, make a dent in the center. Pretend it is clay and you're making a
pinch pot...remember those school art classes?
7. Place the wheel of brie in the center of the dough and top the wheel with cranberry chutney.
The chutney can be mounded.
8. Artfully (or not) fold the puff pastry up and around the brie
9. Place the wrapped brie on a lightly sprayed baking dish.
10.Whisk egg with 1 tsp water and brush the dough.
11.Bake at 400 for ~25 minutes, until golden brown.
12.Let cool ~10 minutes and transfer to a dish.
Serve warm or room temp with crunchy dippers crackers and toasted bread.