Baked Brie In Puff Pastry With Nuts, Berries And Kawakawa Jelly

Baked Brie in Puff Pastry with Nuts, Berries And Kawakawa Jelly

Gooey, cheesy indulgence! This baked in puff pastry brie recipe is both super-easy and incredibly tasty, that’s the perfect dish to share with friends over the weekend.

Ingredients (3-4 Serves)

One 250g wheel of brie

1/4 cup toasted chopped walnuts

1/4 cup dried cranberries

1 teaspoon chopped rosemary leaves

pinch of salt

black pepper

1 sheet of puff pastry (thawed if needed)

one egg (beat with a splash of water)

To Serve:

Manaaki Kawakawa Jelly

toasted walnuts

dried cranberries

frozen cranberries (defrosted)

rosemary leaves


In a small bowl mix together chopped toasted walnuts, dried cranberries, chopped rosemary, a pinch of salt and black pepper. Unwrap brie and remove any stickers. Spread 1 teaspoon of Kawakawa Jelly on brie and top with a mix of chopped nuts and berries. 

Place the pastry dough on a surface and lightly dust it and the rolling pin with flour. Roll the puff pastry out slightly.

Wrap the cheese in puff pastry, trim off excess dough ends. Seam side up, create a small hole on the top, to release the steam. Then brush with an egg.

Place the brie in the freezer for one hour. After 45 minutes, preheat oven to 220C. Line a baking sheet with parchment paper. Place the brie on the prepared baking sheet and bake for 20-25 minutes or until it is golden. 

Let cool 10 minutes before servings. Top the cheese with Kawakawa Jelly, dried and fresh cranberries, nuts and rosemary leaves. Serve warm with a glass of Tohu Awatere Valley Pinot Noir. Enjoy. 

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