A definite crowd pleaser, this baked brie pastry is rich in flavour with a smooth creamy texture. Don’t be afraid to be a little creative with the shape of the brie or use left over dough to add designs like ribbons.
Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 40 mins Cook : 10 mins Ready in : 50 mins Serves : 4
- 200g Frozen Morello Cherries (can substitute with strawberry, cranberry, or raspberry)
- 150g Sugar
- ½ Vanilla Pod
- 8 sheets of 12x24cm Filo Pastry
- 100g Unsalted Président Butter (melted)
- 200g Président Brie Cheese (cut into chunks)
- 4 tbsp Chopped Wild Rocket or Baby Spinach
- Freshly Ground Black Peppercorns (to taste)
Combine the cherries and sugar in a saucepan.
Scrape in the vanilla seeds and add the pod.
Cook over medium heat until 104°C, or until mixture reaches coating consistency.
Set aside to cool and store in a jar in the refrigerator until needed
Preheat the oven at 200°C.
Brush 1 sheet of filo pastry with melted butter. Place another sheet on top and brush with butter again. Repeat the operation until you get 4 layers. Cut the pastry into 2 squares. Repeat with remaining pastry.
Divide brie into 4 portions and place a portion in the centre of each filo square. Top with 1 tablespoon of chopped salad and season with pepper.
Fold the sheet like a spring roll and place on a non-stick baking tray.
Brush rolls with melted butter.
Bake for about 10 minutes or until golden brown.
Serve warm with morello cherry jam, or as an amuse bouche, a starter with salad, or the cheese course at the end of a meal.