Home » Recipes » Brie en Croûte with Cherries and Pistachios
17 1/2 ounce frozen puff pastry, thawed
1 (400-gram) wheel Brie
1/2 cup dried cherries, (plus a few extra for garnish)
1/4 cup cherry preserves
1 tablespoon brandy or cognac (optional)
1/2 cup shelled pistachios, (plus a few extra for garnish), lightly toasted
1 egg, lightly beaten with 1 teaspoon water
Preheat the oven to 350°F.
Lay puff pastry flat on a non-stick or parchment-lined baking sheet or pie pan. Slice wheel of Brie in half horizontally to create two thinner Brie rounds. Place one Brie round (rind-side down) onto pastry dough. In a small bowl, mix together cherries, preserves and brandy. Spread evenly over Brie and scatter pistachios on top. Place other Brie round (rind-side up) over filling. Fold pastry edges up over Brie, and press together to seal. Flip entire package so that the seam is underneath. Brush top with egg wash.
Bake until pastry is golden brown, about 15 to 20 minutes. Let cool 5 minutes before serving. Garnish sparingly with additional toasted pistachios and dried cherries.
Per Serving:470 calories (280 from fat), 31g total fat, 12g saturated fat, 65mg cholesterol, 560mg sodium, 32g carbohydrates, (3 g dietary fiber, 11g sugar), 16g protein.