Flaky pastry, creamy brie, and a bountiful blend of sweet-tart raspberries and blackberries. Perfect for holiday gatherings, it's an elegant and easy to make crowd pleaser!
Prep Time:
15 minutes
Cook Time:
14 minutes
Serves:
6-8
Ingredients
1 large egg
1 tablespoon water
1 package (2 sheets) frozen puff pastry dough, thawed
1 wheel (8 ounces) brie cheese
1 package (6 ounces) Driscoll’s Raspberries, divided
1 package (6 ounces) Driscoll’s Blackberries, divided
2 tablespoons honey
1 tablespoon fresh thyme leaves (optional)
1 tablespoon fresh rosemary leaves (optional)
Powdered sugar (optional)
1
PREHEAT oven to 400°F.
2
LINE a baking sheet with parchment paper and SET ASIDE.
3
CRACK 1 large egg into a small bowl.
4
ADD 1 tablespoon water and WHISK thoroughly.
5
SET ASIDE egg wash.
6
DUST work surface lightly with flour.
7
PLACE 1 sheet puff pastry dough onto work surface and DUST lightly with flour.
8
ROLL OUT dough to a 10-inch x 10-inch square.
9
TRANSFER dough square to prepared baking sheet and SET ASIDE.
10
PLACE 1 wheel (8 ounces) brie cheese onto center of dough square.
11
ARRANGE 1/2 package (6 ounces) raspberries around brie cheese.
12
ARRANGE 1/2 package (6 ounces) blackberries around brie cheese.
13
DRIZZLE 2 tablespoons honey evenly over berries.
14
SPRINKLE with 1 tablespoon fresh thyme leaves (optional).
15
SET ASIDE dough square with brie cheese.
16
DUST work surface lightly with flour.
17
PLACE remaining puff pastry sheet onto work surface and DUST lightly with flour.
18
ROLL OUT dough to a 10-inch x 10-inch square.
19
TRIM dough sheet to a 9-inch diameter circle.
20
PLACE dough circle onto brie cheese.
21
PRESS DOWN dough circle gently onto brie cheese to remove trapped air bubbles.
22
PRESS around dough circle edge firmly to SEAL dough around brie cheese.
23
USE a small sharp knife to CUT dough outward from brie cheese toward edge of dough.
24
CONTINUE CUTTING strips to form 16 even dough strips.
25
TWIST each dough strip 2 – 3 times.
26
BRUSH dough and dough strips with egg wash.
27
BAKE 10 to 14 minutes until dough is puffed and golden.
28
TRANSFER to a serving platter by carefully SLIDING parchment paper.
29
TARE and PULL parchment paper to remove it from underneath baked brie.
30
CUT around circumference of brie cheese with a serrated knife and REMOVE dough and top rind to expose brie cheese.
31
FILL gaps between dough strips with remaining raspberries and blackberries.
32
SPRINKLE 1 tablespoon fresh rosemary leaves over cheese and berries (optional).
33
DUST with powdered sugar (optional).
34
SERVE immediately.
