- Prep Time: 5h
- Cook Time: 20h
- Total Time: 25h
Ingredients
- 1 package puff pastry sheets (can substitute with crescent rolls)
- 1 wheel of brie
- 2 tbsp. fruit preserve. I used apricot.
- 1 large egg yolk
- 3 large sprigs of rosemary
- pomegranate seeds (5 or so should do, use your judgment)
- 1 pkg Milton's Craft Bakers Gluten Free Baked Crackers (I used Everything and Sea Salt)
Instructions
- Preheat oven to 375 degrees.
- Roll out puff pastry sheet onto parchment or wax paper. Using a rolling pin, gently roll over pastry to thin and smooth. If pastry begins sticking to surface, dust bottom with a little flour.
- Cut pastry into a 10 x 10 rectangle and spoon fruit preserve of your choice in the center. Lay the brie wheel bottom side facing up over the fruit preserve. Very gently and moving clockwise, wrap brie wheel in pastry dough. Once securely wrapped in pastry puff, flip the brie and place on a parchment paper lined baking sheet.
- In a small bowl, whisk egg yolk and brush over the top of the brie-wrapped pastry.
- Bake in oven for 20-22 minutes or until golden brown. Remove and let cool for 5-10 minutes.
- Top with rosemary wreath, pomegranate seeds, and serve with Milton's Craft Bakers' Gluten Free Crackers.
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