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2011-09-14Brie en Croute with Cherries and Walnuts: Puff Pastry, Brie, Dried Cherries, Black Cherry Jam, Walnuts, Brandy or Cognac, Egg Yolk, Water, Flour
Brie en Croute with Cherries and Walnuts featuring Président® Brie

Featured Cheese
Président® Brie

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Brie en Croute with Cherries and Walnuts

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  • 1 sheet Puff Pastry, thawed
  • 15 oz. Président® Brie
  • 1/2 cup Dried Cherries, chopped
  • 1/4 cup Black Cherry Jam
  • 4 tbs Walnuts, chopped
  • 1 tbs Brandy or Cognac, optional
  • 1 Egg Yolk
  • 1 tsp Water
  • Flour


Preheat oven to 350 degrees.

  • Slice wheel of Brie in half horizontally.
  • In a small bowl, mix together the jam, cognac and chopped cherries.
  • Spread the cherry filling evenly over bottom half of the Brie and sprinkle with walnuts.
  • Top with other Brie half.
  • Refrigerate the Brie while preparing the pastry.
  • On a lightly floured surface, roll out the thawed pastry to a 14" by 14" square.
  • Trim the pastry to a 13 inch round using a plate as a guide.
  • Place the Brie in the center of the dough.
  • Fold the pastry over the Brie and press to seal.
  • Flip the brie over and garnish the top of the brie with dough cut out.
  • Brush the entire pastry with egg wash.
  • Bake 20 to 25 minutes, until pastry is golden.
  • Allow the pastry to cool for 30 minutes.


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