Baked Brie with Almonds and Mango
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© Paden Reich
I discovered the indulgent buttery goodness of baked brie something in the late 1970s or early 1980s. I had a passion for cooking but little technique and less experience, and I made a version of this dish for the first time, in my toaster oven, without the bread. I sautéed almonds and sliced apples on the side. Later, the first time I made it with bread, I didn’t close the dough tight enough and the cheese oozed out while the dough crisped up, like toast. It didn’t look pretty, but it was amazingly good. And this recipe is even better. You can serve this with apple slices, pear slices or celery sticks. Buttery crackers will do the trick, too. I suggest using the puff pastry to bring this sweet, crunchy treat to your mouth one bite at a time. It also tastes great with sliced apples. Simply decadent, I serve this either before a special meal or for dessert. There’s one last step: prepare for compliments.
1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
2. Place the pastry sheet on a lightly floured work surface, and roll into a 10-inch square. Spread the chutney over the pastry; sprinkle with the raisins and almonds. Place the Brie round in the center of the dough.
3. Fold the dough up and over the cheese and fillings, pleating the dough to enclose like a packet or purse. Trim the dough, if needed. Flip the packet over, and place on the prepared baking sheet.
4. Whisk together the egg and water; brush the Brie packet with the egg mixture.
5. Bake in the preheated oven until golden, about 20 minutes. Remove from the oven, and sprinkle with the thyme leaves.
6. Cool about 3 minutes, and serve with the baguette slices and fresh apple slices.
Mango chutney is usually in the international food aisle of your local grocer—if you can’t find it any chutney will do.
1/2 (17.5-ounce) package frozen puff pastry, thawed
1/4 cup mango chutney
1/4 cup golden raisins
5 tablespoons toasted slivered almonds
1 (8-ounce) Brie round
1 large egg
1 teaspoon water
1 teaspoon fresh thyme leaves
French bread baguette, sliced
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