INGREDIENTS
1 puff pastry sheet, defrosted if frozen
8 ounces brie, (1 cheese wheel)
all-purpose flour, for dusting
1⁄4 cranberry sauce, or fig, or strawberry jam 1⁄2 teaspoon chopped rosemary
1⁄2 teaspoon chopped thyme
1 large egg
1tablespoon water
1⁄4 cup walnuts, or pecans, roughly chopped 1 tablespoon honey
DIRECTIONS
Set the oven rack to the middle position. Heat to 400oF (190oC). Line a baking sheet with parchment paper and set it aside.
Remove the frozen pastry from its packaging and defrost it on a sheet tray on the countertop until it is cool but pliable, about 40 minutes. If not using right away, cover with plastic wrap and refrigerate.
In a small bowl, whisk together the egg and water, set aside.
Place defrosted puff pastry on a lightly floured surface. If the pastry surface feels sticky, lightly dust it with flour. Use a rolling pin to gently roll out into an 11-inch square. Don’t press too hard or the puff pastry layers will fuse together.
Evenly spread the cranberry sauce on top. Sprinkle the rosemary and thyme, followed by the chopped walnuts. Drizzle some honey on top.
Bring one corner of the pastry up and over the brie, brush with egg wash. Continue to wrap the brie, creating a pleated design, pressing down the sides to remove any air, and brushing the pastry to help it stick. Gently press the edges and top to secure.
Brush the top and sides with the egg wash.
Make shallow scores on the surface, about 1⁄2-inch apart and about 1-inch long to create vents. This allows steam to escape so that the surface doesn’t get too puffy.
Bake until the surface is golden brown and crisp, about 30 to 35 minutes.
Cool on the baking sheet for 5 to 10 minutes. Serve warm with crackers, baguettes, crostini, or fruit.
