Keltic Lodge guests receive individual versions of this pastry. At home, it is quicker to assemble as a whole round.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2007
Ingredients
Raspberry Vinagrette:
Method
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 facts Per serving: about
- Sodium 342 mg
- Protein 10 g
- Calories 430.0
- Total fat 31 g
- Cholesterol 69 mg
- Saturated fat 11 g
- Total carbohydrate 28 g
%RDI
- Iron 16.0
- Folate 18.0
- Calcium 7.0
- Vitamin A 12.0
- Vitamin C 5.0
