Baked Brie Puffs With Fruit Chutney Recipes

BAKED BRIE WITH CRANBERRY CHUTNEY

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Cut the round of Brie in half horizontally, as if splitting a hamburger bun. Lift the top off the Brie and spread the Cranberry Chutney over the bottom half. Replace the top.
• Lay the sheet of puff pastry on a lightly floured work surface. Roll slightly with a rolling pin until the puff pastry is 3 to 4 inches wider in all directions than the round of Brie. Place the filled Brie in the center of the puff pastry.
• Trim 1 inch from each corner of the puff pastry and reserve for another use or to decorate the top of the Brie. Fold in the 4 corners of the puff pastry so they meet in the center of the Brie. Lightly brush the dough where the pieces meet with the egg. Fold the remaining edges into the center so that the Brie is tightly wrapped.
• Flip the Brie onto the prepared baking sheet seam-side down. Decorate the top of the round with the remaining puff pastry, if desired. Refrigerate 1 hour. (The filled, wrapped Brie can be prepared up to 1 day in advance.)
• Bake until golden brown, about 35 minutes. Cool on the pan at least 10 minutes, then use a large spatula to transfer to a serving platter. Serve with the remaining Cranberry Chutney, nuts, dried fruit and crackers.
• Combine the cranberries, apple, sugar, cinnamon, ginger, cloves, orange zest and juice and 1/4 cup water in a saucepan and bring to a boil. Reduce the heat and simmer until thickened, about 20 minutes. Season to taste with salt and pepper. Serve warm or chilled. Keeps refrigerated in an airtight container for up to 2 weeks.

BAKED BRIE PUFFS WITH FRUIT CHUTNEY

Steps:

• Preheat oven to 220°C fan-forced and grease 2 x 12-hole muffin trays with cooking spray or oil
• Cut each pastry sheet into 9 even squares and push into greased muffin holes
• Spoon 1 tsp of fruit chutney into base of each pastry and top with a wedge of cold cheese. Sprinkle over rosemary sprigs and season with black pepper. Bake 10-12 minutes or until pastry is golden and crisp. Remove from tin and cool slightly. Top with extra fruit chutney and serve warm

BAKED BRIE WITH MANGO CHUTNEY

Steps:

• Roll puff pastry to 10-inch circle (or use one 10-inch sheet); place on a greased baking sheet.
• Cut Brie in half crosswise; place bottom half on center of pastry.
• Spread Brie with chutney and sprinkle with pecans.
• Place remaining half of Brie, rind side up on top of Chutney.
• Wrap pastry around Brie, pleating edges and sealing seam. Brush with beaten egg.
• Bake at 400F for 30-35 minutes or until golden brown. Cool 5-10 minutes before serving.

CHUTNEY BAKED BRIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle curry powder over top and sides of Brie; rub the curry powder into the rind to thoroughly coat the surface. Place the Brie wheel in a large pie plate or oven proof dish. Spread a generous layer of chutney over the top, and evenly sprinkle with cashews.
• Bake 15 minutes in the preheated oven, or until cashews are slightly golden and cheese inside the rind is melted. Serve with slices of baguette.