Baked Brie with Blueberry Jam

18 Aug

When I first made this recipe with my friend Cleo, her mother called in the midst of it baking. When Cleo excitedly described what we were doing her mother freaked out. “How can you eat that? Do you girls eat like that all the time?!? Do you know how unhealthy that is? I can’t believe you!” etc., etc., . I, of course, consider such a radical response to be the hallmark of a good dessert. I first found this recipe on Simply Recipes, and tried it as soon as I got my hands on some pastry dough. Since I made jam for the first time recently, I of course decided that it was necessary to test it on what is possibly the most fattening last course I have ever made.

All you need:

  • Enough pastry dough to cover a wheel of Brie (about 200 grams)
  • Enough jam to cover a wheel of Brie
  • A wheel of Brie
  • Maple syrup and brown sugar for topping

The rest is, like most of the baking of which I am fond, exceedingly simple.

(1) Roll out the pastry dough until it is thin enough to cover all of your Brie when pinched together over top of it. Place the Brie in the centre of the dough.

(2) Slather the Brie in jam. Blueberry jam is of course delightful.

(3) Fold the pastry dough over the Brie and the jam. Pinch the edges together so that the shape holds throughout baking.

(4) Drizzle the closed pastry dough with maple syrup.

(5) Sprinkle brown sugar over top of the maple syrup, because at this point you really need more calories in the dessert.

(6) Bake in the oven at 350 for 25-30 minutes, until the edges are golden brown and the pastry looks like this:

At which point, you’ll probably want to share it with a number of close friends, because eating half of this on your own is tantamount to instant heart attack.

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