Tuesday, January 3, 2012

Liz's Pastry Wrapped Brie

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Liz Olschefski's pastry wrapped brie was the hit of the party.  Who can resist warm melted brie topped with a savory mixture of dates, bacon, chutney, nuts and rosemary, then encrusted in flaky puff pastry?  When served with crackers and a glass of wine, who needs anything else?  Here's Liz (on the right) with her dear friend Elsie Palmquist on a recent trip to Palm Desert. 

1/2 cup chopped dates (approximately 8 dates)
4 slices thick bacon, cooked until crisp and crumbled (1/4 cup)
2 T mango chutney or apricot preserves
1/4 cup chopped walnuts or pecans
1/2 - 1T fresh rosemary, chopped
1 sheet puff pastry
1 brie cheese
Milk for brushing pastry

In a medium bowl, stir dates, bacon, chutney, nuts and rosemary.  Place puff pastry on a board, roll out to make thinner, mound date mixture in center.  Place brie on top and brush with milk.  Gather and pleat pastry over brie and snip off excess pastry.  Press together and invert onto a cookie sheet.  Bake at 400 degrees for 20 min. until golden brown.  Serve warm.

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