Brie in Puff Pastry with Raspberry Vinaigrette Brie in Puff Pastry with Raspberry Vinaigrette

Author: Canadian Living

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


Raspberry Vinagrette:


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


  • Iron 16.0
  • Folate 18.0
  • Calcium 7.0
  • Vitamin A 12.0
  • Vitamin C 5.0
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Brie in Puff Pastry with Raspberry Vinaigrette