Baked brie with sorrel jam
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Ingredients
- 1 cup Dried Sorrel
- 2 cups Brown Sugar
- 1 tsp Ground Ginger
- 1/4 cup Cinnamon
- 1 vanilla pod
- Zest of 1 Orange
- Boiled Water
- 1 beaten Egg
- 1 Slice Puff Pastry
- 2 Lbs Brie
- To serve Sorrel Jam
- 1 tsp Water
Instructions
- Sorrel jam instructions
- Combine sugar, sorrel, lemon zest, water in a medium sized pot.
- Bring to a boil as petal becomes soft
- Reduce heat, and cook until thickened.
- Let it rest before using on brie
- Baked brie instructions
- You can slice the brie in half to create a sandwich-like effect. Or you can leave the brie wheel intact and just trim the top rind of the wheel.
- Add a generous portion of jam to the top of the wheel, or one side of the sandwich
- Roll dough out with a rolling pin on a floured surface
- Trim excess dough. You can also use it to decorate .
- Wrap the pastry up around the sides and over the top of cheese wheel, wrapping completely and pressing the edges of dough together to form a tightly sealed package.
- Carefully flip the dough-wrapped cheese over, so that the gathered dough is on the bottom.Place the package, seam side down, on a baking sheet sprayed with non-stick cooking spray.
- The brie can be prepared up to this point and refrigerated for 2 days before baking.
- Be sure to bring the brie to room temperature before baking.
- Preheat the oven to 400° F.
- Combine the egg and water and brush the mixture over the top and sides of the pastry.
- Add design from leftover dough if you'd like, and brush with egg mixture
- You can use leftover sorrel pulp from your juice to make the jam. It will be a little less acidic and the color will be a brighter red instead of darker red.
- Make my jam a day ahead, so I don’t feel rushed and the jam will have time to settle.
- Add the jam to the center of the brie by slicing the brie in half and having the jam as a filler.
- Next time, I’ll use a larger pot, so that I don’t need to add water frequently to tenderize the sorrel.
Imported from TheMealDB (https://www.themealdb.com). Original: https://dominicagourmet.com/baked-brie-with-sorrel-jam/