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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Puff Pastry Wrapped With French Brie Cheese, Strawberry Honey Jam, And Walnuts- A Thanksgiving Day Brunch

on December 2, 2016

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This holiday I’m making brunch for some friends. They’re going to be making the turkey, ham, and all the sides. I thought it is a nice gesture to bring them a couple of my special brunch items. I’m also going to bring my stuffing muffins and frittata muffins.

Most of the time, people are always dropping by throughout the day.  I thought it would be really nice if there were food there that could be served at room temperature.

First, my Puff Pastry Wrapped French Brie Cheese with Strawberry Honey Jam and Walnuts.

Second, are my MiniItalianSausage, Asparagus, and Truffle Fontina Cheese Frittatas.

Finally, were my Stuffing Muffins, filled with my sweet Italian Sausage, golden raisins, celery, onions, and fresh sage.

For this post, I’m going to share my recipe for my Puff Pastry Wrapped French Brie Cheese With Strawberry Honey Jam And Walnuts.  The other two recipes will follow soon.

Equipment: baking sheet, pastry brush
Prep Time: 5 minutes
Oven Temperature: 400 degrees F.
Cook Time: 15 minutes or until golden brown

Ingredients:
1 sheet of cold thawed puff pastry
1-13 ounce ( 5 inches in diameter) Brie cheese wheel
3 tablespoons of strawberry honey jam ( or fig jam)
2 tablespoons of chopped walnuts
egg wash- 1 beaten egg + 1 tablespoon of water
2 tablespoons of Apricot jelly
1 tablespoon of very hot  water
5 inches of kitchen twine
Sanding sugar

Directions:
Note: Remove the puff pastry, the night before, from the freezer, and transfer it to the refrigerator. The dough needs to be cold but completely thawed.

On your board, lay out one sheet of puff pastry. Roll the sheet out until it’s 1/8 inch in thickness. You want to make sure it’s large enough to cover the wheel of Brie and come together to be tied at the top. Refer to the pictures above. Transfer the pastry carefully to a baking sheet lined with parchment paper

Lay the wheel in the center of the rectangle shaped pastry. Using a spoon, add the jam over the top of the cheese and spread to cover the entire top of the wheel. Next, sprinkle on the chopped walnuts.

Bring each of the sides up to the top collecting them to come together at the top center so it can be tied up like a package. Using the kitchen twine, tie the overlapping pastry at the top together. Using your fingers spread the pastry out where it meets together at the top for presentation. Trim the twine as close as possible so as not to see the string.

Brush the entire pastry package with egg wash. Bake at 400 degrees F. for 15 minutes or until golden brown.

In a small bowl, whisk together the apricot jelly and hot water together until there are no lumps. Once the pastry is out of the oven, brush the apricot glaze all over the outside of the pastry. Sprinkle sanding sugar liberally all over. Carefully cut the twine.

Let rest for about 10 minutes before cutting into. Serve with your favorite crackers.

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