Blueberry Hazelnut Baked Brie

Blueberry Hazelnut Baked Brie

One of the most popular things we serve at evening gatherings of friends is a baked brie in puff pastry with various combinations of nuts and berries. We have used raspberries, cranberries, blackberries and partridgeberries in combination with almonds, pecans, macadamias and as in this case hazelnuts. Use whatever combination you like best. We also add a couple of tablespoons of honey or maple syrup before wrapping the brie, berry and nut bundle and baking it to golden oozing creamy perfection.

• 1 sheet frozen puff pastry, thawed
• 1 small wheel brie cheese
• 1/2 cup roasted hazelnuts, chopped
• 1/2 cup fresh or frozen blueberries
• 3 tbsp honey
• 1 egg + 2 tbsp water, whisked together to make an egg wash

Roll out the pastry sheet and cut it into a circle about twice as wide as the wheel of brie. The pastry must be very cold in order to work with it so, if necessary, return it to the fridge or freezer for a few minutes if it gets too warm.

Place the brie in the center of the pastry circle and cut eight evenly spaced, 1 inch slits in the crust all around the outside edge of the pastry pointing toward the center of the circle.

Top the brie with the hazelnuts, blueberries and honey. Brush the edges of the pastry with the egg wash and begin bringing the flaps of pastry over the top of the brie, to the center of the cheese. These flaps will start to overlap so that the brie becomes completely enveloped in the pastry.

At this point, you can decorate the top of the pastry with leaf shaped cut-outs of puff pastry if you desire. Brush the entire pastry with the egg wash and chill for at least an hour before baking on a parchment lined baking sheet in a preheated 375 degree F oven for about half an hour or until the pastry is evenly golden brown.

Serve with crackers or small slices of French baguette.