Brandied Raisin Brie
photo by Alia55
- Ready In:
- 1hr 50mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
-
Pastry
- 3 cups all-purpose flour
- 3⁄4 teaspoon salt
- 1 1⁄2 tablespoons unsalted butter, melted
- 1 cup cold water
- 1 1⁄3 cups unsalted butter, chilled but not cold
-
Filling
- 1 cup raisins
- 4 tablespoons brandy
- 1 teaspoon orange zest
- 1 (6 -8 inch) brie round
- 2 tablespoons honey
-
Egg Wash Glaze
- 1 egg
- 2 tablespoons water
directions
- To make Pastry: Combine flour and salt in a bowl. Add 1 1/2 Tbsp melted butter and cut in till mixture is mealy and evenly distributed.
- Pour in water and mix until dough becomes a soft ball.
- Score top, wrap and chill for 20 minutes.
- Roll out 1 1/3 cups of butter between two sheets of parchment or plastic until it is about a 3 by 5-inch rectangle. Chill for a few minutes.
- On a lightly floured surface, roll out flour dough to a rectangle about 8 by 10-inch rectangle.
- Place flattened butter in the centre of the dough and fold up edges of dough so that no butter is exposed.
- Roll out gently to stretch the rectangle shape longer.
- Fold pastry into thirds, one layer overlapping the other.
- Wrap and chill for an hour.
- Roll pastry again into a rectangle, about ½-inch thick. Fold long edges over so they meet in the middle and then fold again, just like a book.
- Wrap and chill for an hour.
- Repeat process again folding in three, and once more time folding in book fold, chilling for a while after each roll.
- For filling, let raisins steep in 3 Tbsp brandy and orange zest for 20 minutes.
- Roll out puff pastry to a circle about ¼-inch thick and sprinkle raisins in centre of pastry.
- Mix remaining 1 Tbsp brandy with honey and brush over surface of brie.
- Turn honey-side down over raisins and bring up edges of pastry to cover brie, trimming excess dough and using egg wash to seal.
- Turn pastry parcel onto a parchment lined baking sheet and brush with egg wash.
- Preheat oven to 425°F
- Bake for 50 to 60 minutes, until pastry is a rich golden brown.
- Let sit for 20 to 30 minutes.
- Serve warm!
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RECIPE SUBMITTED BY
Alia55
Canada
After several floods to my basement, I am starting to input all of the many many recipes that I've been collecting for years. I didn't realize just how many I had saved up... must make note to self.. step away from the cookbooks!