When I woke up on Saturday morning, I didn’t want to leave the warmth of my comforter. I thought of everything I could to delay the process. I checked and re-checked all of my email accounts. I scrolled through social media feeds galore. I set the favorites on my new phone and then called a few of them to brainstorm recipes for the first holiday party of the season. It was two-ish hours of pseudo productivity.
Emily suggested that I make baked brie with the Cranberry and Orange Chutney that HEB sent in their November Primo Picks box. “But I don’t like baked brie”, I told her, “it’s buttery and sweet and all of the things that make my stomach hurt wrapped up together in one food package.”.
And then I thought about why I bake and how it isn’t about me one bit, so I picked up some pre-made pastry (for the first time) and a wheel of brie to bake this party favorite. And then it turned out that the chutney wasn’t sweet at all and I ended up liking this baked brie more than others I had sampled in the past!
Array
Cranberry & Orange Baked Brie
By Published: November 26, 2013
- Yield: 8 Servings
When I woke up on Saturday morning, I didn't want to leave the warmth of my comforter. I thought of everything I could to delay …
Ingredients
- 1 wheel of brie
- 1 sheet puffed pastry
- cranberry & orange chutney (or another fruit chutney)
- maple syrup
- brown sugar
Instructions
- Thaw one sheet of puffed pastry.
- Preheat oven to 350 degrees.
- Cut off the top of the wheel of brie.
- Unfold the puffed pastry sheet and set the brie wheel in the center.
- Cover the brie with a generous amount of fruit chutney.
- Wrap the puffed pastry around the brie until it is covered, removing excess if desired.
- Drizzle with maple syrup and sprinkle with brown sugar.
- Bake for 25 minutes or until the pastry has puffed and is golden brown.
WordPress Recipe Plugin by ReciPress