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Ingredients
- 3 c. all purpose flour
- 3/4 tsp salt
- 1 1/2 Tbsp. unsalted butter, melted
- 1 c. cool water
- 1 1/3 c. unsalted butter, chilled but not cool Filling
- 1 c. raisins
- 4 Tbsp. brandy
- 1 tsp orange zest
- 1 x wheel brie (about 6 to 8 inches across)
- 2 Tbsp. honey Egg Wash Glaze
- 1 x egg mixed with
- 2 Tbsp. water
Directions
- To Assemble:Combine flour and salt in a bowl. Add in 1 1/2 Tbsp melted butter and cut in with fingers till mealy and proportionately distributed (this will help the flour take on the water easily). Pour in water and mix till dough becomes a soft ball. Score a cross in the top, wrap and refrigeratefor 20 min.
- Lb. out 1 1/3 c. of butter between two sheets of parchment or possibly plastic till it is about a 3 by 5-inch rectangle. If you can roll without much resistance, then butter is too soft, and refrigeratefor a few min.
- On a lightly floured surface, roll out flour dough to a rectangle about 8 by 10-inch rectangle. Place flattened butter in the centre of the dough and fold up edges of dough so which no butter is exposed. Roll out gently to stretch the rectangle shape longer. Fold over pastry into thirds, one layer overlapping the other. Wrap and refrigeratefor an hour. Roll pastry again into a rectangle, about 1/2-inch thick. Fold long edges over so they meet in the middle and then fold again, just like a book. Wrap and refrigeratefor an hour.
- Repeat process again folding in three, and once more time folding in book fold, chilling for a while after each roll.
- For filling, let raisins steep in 3 Tbsp brandy and orange zest for 20 min. Roll out puff pastry to a circle about 1/4-inch thick and sprinkle raisins in centre of pastry. Mix remaining 1 Tbsp brandy with honey and brush over surface of brie. Turn honey-side down over raisins and bring up edges of pastry to cover brie, trimming excess dough and using egg wash to seal. Turn pastry parcel onto a parchment lined baking sheet and brush with egg wash. You can use extra puff pastry trimmings to make cutout garnishes and draw a pattern on egg washed surface with a skewer. Dock top of pastry and refrigeratetill ready to serve.
- Preheat oven to 425 F. Bake for 50 to 60 min, till pastry is a rich golden.
- Let sit for 20 to 30 min. Serve hot - let everyone help themselves!
- Yield: 1 pastry. Makes 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 6 servings | |
| Calories 729 | |
| Calories from Fat 398 | 55% |
| Total Fat 45.26g | 57% |
| Saturated Fat 28.08g | 112% |
| Trans Fat 0.0g | |
| Cholesterol 147mg | 49% |
| Sodium 313mg | 13% |
| Potassium 296mg | 8% |
| Total Carbs 69.61g | 19% |
| Dietary Fiber 2.7g | 9% |
| Sugars 16.55g | 11% |
| Protein 8.69g | 14% |
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