Brie in Puff Pastry with Raspberry Vinaigrette
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Keltic Lodge guests receive individual versions of this pastry. At home, it is quicker to assemble as a whole round.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 430 |
| pro | 10 g |
| total fat | 31 g |
| sat. fat | 11 g |
| carb | 28 g |
| fibre | 3 g |
| chol | 69 mg |
| sodium | 342 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 16% |
| vit A | 12% |
| vit C | 5% |
| folate | 18% |
Suggested Recipes
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Half pkg (454 g pkg) frozen butter puff pastry, thawed and cold
One 4-inch (10 cm) wide brie cheese (about 200 g)
1 egg
8 leaves boston lettuce
8 leaves radicchio
1/2 cup (125 mL) coarsely chopped toasted hazelnuts
4 dried figs, sliced
Raspberry Vinaigrette:
2 tbsp (25 mL) red_wine_vinegar
4 tsp (20 mL) maple syrup
1 tsp (5 mL) dijon mustard
Pinch each salt and white pepper
1/4 cup (50 mL) canola oil
1/4 cup (50 mL) frozen raspberries, thawed
Preparation:
Line small rimmed baking sheet with parchment paper; set aside.
On lightly floured surface, unroll puff pastry. Cut off 2-inch (5 cm) piece from 1 side; reserve for another use. Place Brie in centre of pastry; fold corners over cheese, overlapping edges to enclose. Transfer to prepared pan. Refrigerate for 30 minutes. (Make-ahead: Cover and refrigerate for up to 12 hours.)
Raspberry Vinaigrette: In bowl, whisk together vinegar, maple syrup, mustard, salt and pepper; whisk in oil. Add raspberries and mash. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In small bowl, beat egg with 2 tsp (10 mL) water; brush all over pastry. Bake pastry-wrapped cheese in centre of 425°F (220°C) oven until golden brown and puffed, about 15 minutes. Let stand for 5 minutes. Cut into wedges.
On each plate, place Boston lettuce leaf; top with radicchio leaf. Drizzle vinaigrette on plate. Sprinkle plate with hazelnuts and figs. Place Brie in radicchio cup.
On lightly floured surface, unroll puff pastry. Cut off 2-inch (5 cm) piece from 1 side; reserve for another use. Place Brie in centre of pastry; fold corners over cheese, overlapping edges to enclose. Transfer to prepared pan. Refrigerate for 30 minutes. (Make-ahead: Cover and refrigerate for up to 12 hours.)
Raspberry Vinaigrette: In bowl, whisk together vinegar, maple syrup, mustard, salt and pepper; whisk in oil. Add raspberries and mash. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In small bowl, beat egg with 2 tsp (10 mL) water; brush all over pastry. Bake pastry-wrapped cheese in centre of 425°F (220°C) oven until golden brown and puffed, about 15 minutes. Let stand for 5 minutes. Cut into wedges.
On each plate, place Boston lettuce leaf; top with radicchio leaf. Drizzle vinaigrette on plate. Sprinkle plate with hazelnuts and figs. Place Brie in radicchio cup.
Tags:
Appetizers-Snacks-Hors-d#39;oeuvre; Cheese/Other Dairy; Eggs; Vegetables; Nuts; Fruits; Bake; Thanksgiving;
Source
Canadian Living Magazine: October 2007
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