Baked Brie in Phyllo with Raspberries and Rosemary

By Chef_Madel

Ingredients

• 1/2 cup (125 ml) raspberry preserves
• 1/4 cup (50 ml) fresh or frozen unsweetened raspberries, thawed
• 1/2 tsp (2 ml) finely chopped fresh rosemary leaves
• Fresh ground pepper
• 1 square of frozen puff pastry (1/2 of a 397-gram Tender-flake package), thawed, or 1 sheet from a 450-gram package of President's Choice Butter Puff Pastry
• 1 round brie cheese (about 7 inches/18 cm in diameter)
• 1 large egg, beaten to blend (for egg wash)
• Crackers and baguette slices
• Green grapes

Preparation

Step 1

Preheat oven to 400 F (200 C).

Stir together preserves, berries and rosemary in a small bowl to blend. Season with a bit of fresh ground pepper.

Roll pastry on lightly floured surface to a 12-inch (30 cm) square. Place pastry square on parchment or wax paper. Cut the top rind off the cheese; discard top rind.

Place cheese, cut-side up , in centre of pastry. Spoon raspberry mixture over cheese, then fold pastry on 2 opposite site sides over the top. Brush with egg wash. Fold 2 remaining sides of pastry over cheese and brush with egg wash. Gently press seams to seal, then brush finished product all over with egg wash. Gently press seams to seal, then brush finished product all over with egg wash. Place on baking sheet (or in the fridge, if you're baking it later in the day).

Bake until pastry is deep golden brown, about 30 minutes. Remove to cool 20 minutes. Place baked cheese on serving platter, surround with crackers, baguette slices and grapes.