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RECIPE: Baked Brie with Concord Grapes

Pastry-wrapped baked Brie holds surprise layer Concord grape conserve. | Jean Lachat~Sun-Times

Pastry-wrapped baked Brie holds a surprise layer of Concord grape conserve. | Jean Lachat~Sun-Times

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Updated: May 9, 2012 9:49AM


1 Brie round, chilled

1/2 cup Concord Grape Conserve (see accompanying recipe)

7 ounces puff pastry, thawed

1 large egg yolk, beaten

Preheat oven to 350 degrees. Place Brie on piece of waxed or parchment paper and use a long, sharp knife to cut in half horizontally. Spoon conserve onto bottom half of cheese, then cover with top half.

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

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