BAKED BRIE WITH BLACKBERRY JAM IN PUFF PASTRY
1 sheet frozen puff pastry dough, thawed
1 pound wheel of brie
3 tablespoon blackberry jam or preserves
⅓ cup sliced almonds, lightly toasted
1 egg, beaten
½ cup fresh blackberries
Preheat oven to 400 degrees.
Roll the puff pastry on a lightly floured countertop to an approximately 12” square. Place the square onto a parchment lined baking sheet.
Cut some of the rind off the top and bottom of the brie. This does not need to be a perfect process. I just like to scrape off the fluffy outer layer, but it is edible so just a matter of preference.
Place the brie in the center of the dough and spread the jam on top of the cheese. Sprinkle the almonds on top of the jam.
Starting with one corner of the dough, bring it to the center of the cheese. Using a pastry brush, brush a little egg on the corner of the dough and then bring in the next corner on top (the egg will act as glue to make it stick together. Repeat, going in a circle brushing with egg between layers. As you get to the last corner the dough will be a little ‘bulky’ so cut off any excess so you have a tight bundle. Brush the whole thing with egg wash.
If you want, roll out the extra dough and cut out shapes such as leaves, flowers, hearts, or whatever you fancy and place on the top of the egg-washed dough, then brush again with the egg all over. You can also use a fork or knife to make designs on the dough that will be pretty after baking.
Bake for 35-40 minutes until golden brown and lightly puffed. Let rest for 5-10 minutes before serving.
Garnish with fresh blackberries and serve with toasted baguette slices, crackers, sliced apples, grapes, etc….