Puff Pastry Baked Brie with Prosciutto di Parma and Cranberries
A deceptively easy and (obviously) delicious puff pastry baked brie, stuffed with Prosciutto di Parma and cranberry sauce.
Servings: 6
Ingredients
- 1 sheet frozen puff pastry thawed and lightly rolled out
- ⅓ cup cranberry sauce or chutney
- 150 grams (5 oz) Prosciutto di Parma torn in small pieces
- 1 550 g (19 oz) wheel of brie
- 1 egg beaten with 1 tbsp water
Instructions
- Place pastry on a parchment-lined baking sheet. Spread cranberry sauce in a circle in centre of pastry. Scatter torn Prosciutto di Parma over cranberry sauce, then position the brie on top. Fold the corners of the pastry over the brie to cover it, then use the parchment paper to help you press the pastry snugly into the round shape. Freeze for 15 minutes while you preheat the oven to 400ºF.
- Just before baking, flip the brie over so the folded edges are underneath (it's easier to do this once chilled). Brush pastry all over with egg wash (or use a paper towel to dab it on). Bake for 25 minutes, or until crust is beautifully golden brown. Let stand 15 minutes at room temperature before cutting into it. The cheese will be melty and irresistible, but won't run out like hot lava.