The Food Guru®
The Food Guru® - Baked Brie with Raspberry Sauce

Baked Brie with Raspberry Sauce

This Baked Brie makes an excellent presentation, can be made ahead of time and baked when you are ready, it's perfect for sharing.


Baked Brie

1  eight ounce wheel of brie cheese 
1 sheet puff pastry dough, 6" by 6" square 
1 egg, whipped - egg wash
1 loaf French bread, sliced 
8 fresh strawberries, sliced 
1/2 cup raspberry sauce for dipping *

Raspberry Sauce

1 cup frozen raspberries 
2 tablespoons granulated sugar 
1 teaspoon almond extract


Prepare the Brie:
The rind on Brie has a tendency to become moldy and bitter.
Cut off the outer part of the rind and also scrape the top and bottom to remove any moldy flavor, 
rinse under running water and pat dry with a paper towel.

Wrap The Brie:
Place 6" X 6" square of puff pastry dough on the counter and set the brie in the center. 
Wrap the puff dough around the brie and crimp the edges with your fingers, to seal the cheese inside.
Flip the pastry wrapped brie over so the smooth top is face up. 
Brush the top and sides with egg wash. 
Cut out some little fancy shapes from the leftover pastry dough. 
Place dough shapes on top and brush with egg wash. 
Place the brie on a lightly greased baking sheet.

Bake the brie in a preheated, 425-degree oven for about 15 minutes until it rises and turns golden brown. Carefully remove the baked brie from the baking sheet to a serving plate. 

The cheese should be almost liguid in the center when you cut it, 
so be sure everyone is ready to dig in to this amazing taste treat!
Serve with slices of French bread, fresh strawberries and a little raspberry sauce.

Raspberry Sauce:
Thaw frozen raspberries in the fridge or at room temperature, puree in a blender or food processor and strain through a fine strainer to remove the seeds. Discard the seeds. Add granulated sugar and almond extract to the sauce and reserve at room temperature. You may substitute Raspberry Sauce with seedless raspberry preserves. 
Prep Time: 15 minutes Cook Time: 15 Difficulty: Easy Servings: 4-6

© Copyright 2003-2018, Food Guru, LLC, All Rights Reserved. — Terms of UsePrivacy Policy
Food Guru, the Food Guru logo and Video Cookbook are registered trademarks of Peter Harman, CEC.     Web by PyroGraphics