Pastry-wrapped baked Brie holds a surprise layer of Concord grape conserve. | Jean Lachat~Sun-Times
Updated: May 9, 2012 9:49AM
MAKES 4 TO 6 APPETIZER SERVINGS
1 Brie round, chilled
1/2 cup Concord Grape Conserve (see accompanying recipe) 7 ounces puff pastry, thawed 1 large egg yolk, beaten
7 ounces puff pastry, thawed
1 large egg yolk, beaten
Roll pastry to 1/8-inch thickness. Place pastry into pie plate. Place Brie in center of pastry. Pull dough up around Brie carefully without stretching. Turn pastry over, tucking edges securely underneath. Cut a few decorative slits and brush with egg yolk.
Bake for 15 to 20 minutes, until golden. Allow to rest for at least 20 minutes before cutting to serve.
If making this ahead, let cool completely after baking, wrap tightly and store in refrigerator. Bring to room temperature before serving.
From Well Preserved by Eugenia Bone
Nutrition facts per serving: 318 calories, 24 g fat, 10 g saturated fat, 73 mg cholesterol, 15 g carbohydrates, 1 g sugars, 11 g protein, 321 mg sodium, 0 g fiber