Recipe by manushag
My favorite way of serving brie. I use a pretty fabric ribbon (must be fabric) to tie pastry with a pretty bow, before baking. Comes out fine and doesn't burn in the oven. Serve fruit on the side. I also make it with any flavor of jam. Blueberry strawberry or mixed fruit. For a shiny surface, brush pastry with an egg wash or brush with milk or cream...DIVINE!
Top Review by Bonnie G #2
So angry with myself, I've been waiting for awhile to try this out and finally made it yesterday for company with fresh Marion Berries from the garden, it looked great and was so pleased, took a photo and something was wrong with the camera and didn't turn out!!! Argggg, oh well will just have to make it again which is no problem as love the sweet berries with the creamy brie - so good. Served with crackers and not a bite was left. Will make again and post photos next time. Awww, have the photo now, wish I'd had a prettier ribbon
- 1 sheet puff pastry
- 8 ounces brie round
- 3 -4 tablespoons brown sugar
- 1 (16 ounce) package frozen mixed berries
- 1⁄2 cup sugar
- 1 tablespoon cornstarch
Directions See How It's Made
- Roll out defrosted pastry slightly.
- Shave top crust off of brie.
- Cook fruit with sugar and cornstarch mixed with a little bit of water to make a slurry, until thickened.
- Spray pan with pam and top with parchment paper. I use a pie plate. Place pastry on parchment and spread a little fruit on center of pastry just where brie will be. Sprinkle with brown sugar.
- Place brie on top and spread a little more fruit on top. Sprinkle with brown sugar.
- Pull points up to meet and scrunch together, folding pastry around brie, like a pretty gift. Brush with egg wash or milk.
- Tie around center with a pretty fabric ribbon.
- Bake at 350 degrees for about 30 minutes.
- Let stand for about 10 or 15 minutes before serving.
- Serve with extra warm fruit on the side.