Posted by Reproduced from the National Honey Board website on Jan 9th 2020
1 thawed puff pastry sheet
1 8 ounce round of brie
1 egg for egg wash
1/2 c raw rough chopped almonds
2 Tbs honey plus extra for drizzling just before serving
1 tsp fresh thyme
1/2 c frozen pitted cherries
1 Tbs sugar
2 Tbs water
1/2 tsp almond extract
Put the cherries, water and sugar in a small saucepan and bring to a boil. Reduce down to a simmer and continue to simmer until thickened, about 5-10 minutes. Set aside to cool.
Preheat the oven to 400 F. Trim off the top of the brie rind and discard the portion of trimmed rind; set aside the rest of the brie round.
Place the pastry sheet on a lightly floured surface and roll out until large enough to fit around and over the brie round. Pour 1/4 cup of the cherry compote into the center of the puff pastry, then place the brie, trimmed side down, on top of the cherry mixture.
Fold up the sides of the pastry sheet around the brie round. You can trim the excess pastry sheet or neatly wrap it around the cheese round and then flip it over. Place in the fridge for 10 minutes to cool it down.
Put the chilled pastry wrapped cheese on a parchment lined backing sheet. Brush the pastry with an egg wash (1 egg mixed with 1 Tbs water) and bake for 15-20 minutes, or until the puff pastry is golden brown.
Prepare the almonds while the brie bakes. In a dry skillet lightly toast the almonds over medium heat for about a minute, shaking frequently to avoid scorching. Next add the 2 Tbs of honey plus 2 Tbs of water. Ensure that the honey completely coats the almonds and cook until the water has evaporated (about another minute). Stir in the thyme and season with flaky sea salt. Add a bit of cayenne pepper for some spiciness if you like.
Once the baked brie is removed from the oven, place it on a platter and top the cheese with the honeyed almonds, finishing it with a drizzle of honey on top.
Serve immedately with toasted bread or crackers.
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This post was written by gourmetadmin