Brie en Croute

I first enjoyed Brie en Croute as a teenager on a little island far out to sea.
My mother’s friend prepared an enormous wheel for a winter holiday party along with a bowl of fresh raspberry sauce. I thought it was one of the best things ever! The buttery pastry, melting cheese and sharp bite of raspberries to balance the richness.
The memory of that along with a flute of Champagne mixed with a teaspoon of that raspberry sauce was one of the inspirations for our Raspberry Vanilla Jam.
A teaspoon of our jams here and there will lend a scrumptious, festive touch to your holiday offerings!

Brie en Croute

Ingredients:
- 1 sheet of butter puff pastry, thawed
- 1 wheel of brie cheese
- ¼ cup of your favorite Coco Fine Foods Jam (such as raspberry vanilla, blueberry violet or peach saffron)
- 1 egg, beaten (for egg wash)
- Optional toppings: crushed nuts, honey, poppy seeds or fresh herbs

Instructions:
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Roll out the puff pastry sheet on a lightly floured surface. Place the brie cheese in the center of the pastry.

3. Spread the jam evenly over the top of the brie cheese. You can use a spoon or a pastry brush for this.

4. Fold the pastry over the brie cheese, completely encasing it. Trim any excess pastry if necessary, leaving a small border around the cheese. Press the edges together to seal the pastry.

5. Optional: If desired, decorate the top of the pastry with a decorative pattern, such as leaves, using any leftover pastry scraps.

6. Brush the entire pastry with the beaten egg, ensuring that it is evenly coated.

7. Place the brie en croute onto the prepared baking sheet and bake in the preheated oven for about 20-25 minutes, or until the pastry is golden brown and puffed.

8. Remove from the oven and let it cool for a few minutes before serving with baguette slices and fruit.

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