Pastry-wrapped brie with raspberries

Author:Inspired by
Cook time: 00:30


1/2 cups raspberry preserves
1/4 cups fresh or frozen unsweetened raspberries, thawed
1/2 tsp. fresh rosemary leaves, finely chopped
1 sheets sheet frozen puff pastry, thawed (half of 17.3-ounce package)
13.2 oz. Baby Brie cheese (about 6 to 7" in diameter)
1 large egg, beaten to blend (for glaze)
 Baguette slices


  1. Preheat oven to 400°F.
  2. Stir preserves, berries and rosemary in small bowl to blend. Season berry mixture with pepper.
  3. Roll out pastry on lightly floured surface to 12-inch square. Cut top rind off cheese; discard rind. Place cheese, rindless side up, in center of pastry.
  4. Spoon raspberry mixture onto cheese. Fold pastry on 2 opposite sides over cheese. Brush remaining 2 sides of pastry with glaze. Fold over cheese; press seams to seal. Brush pastry with glaze; place on baking sheet.
  5. Bake cheese until pastry is deep golden brown (top of pastry may split open), about 30 minutes.
  6. Let cool 20 minutes.
  7. Place baked cheese on serving platter. Surround with crackers, baguette slices, and grapes.