Tested till perfect Brie in Puff Pastry with Raspberry Vinaigrette

Brie in Puff Pastry with Raspberry Vinaigrette

Keltic Lodge guests receive individual versions of this pastry. At home, it is quicker to assemble as a whole round.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2007

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 8


  • 1/2 1/2pkg (454 g pkg) frozen butter puff pastry, thawed and cold
  • 1 14-inch wide Brie cheese
  • 1 1eggeggs
  • 8 8Boston lettuce leaves
  • 8 8radicchio leafradicchio leaves
  • 1/2 cup 1/2cupcoarsely chopped toasted hazelnuthazelnuts
  • 4 4dried figfigs, sliced

Raspberry Vinagrette

  • 2 tbsp 2tbspred wine vinegar
  • 4 tsp 4tspmaple syrup
  • 1 tsp 1tspDijon mustard
  • 1 1pinch salt
  • 1 1pinch white pepper
  • 1/4 cup 1/4cupcanola oil
  • 1/4 cup 1/4cupfrozen raspberryraspberries, thawed
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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.

Nutritional Information Per serving: about

cal 430 pro 10g total fat 31g sat. fat 11g
carb 28g fibre 3g chol 69mg sodium 342mg

% RDI:

calcium 7 iron 16 vit A 12 vit C 5
folate 18
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