Your family will have fun pulling this appetizer apart and dipping the crispy puff pastry into the gooey, warm Brie.
Baking Time: 25 minutes
- 1 Ontario Pear, diced
- 1/2 cup (125 mL) Ontario Cranberries
- 1/4 cup (50 mL) diced Ontario Onion
- 2 tsp (10 mL) granulated sugar
- 1/2 tsp (2 mL) each salt and pepper
- 1/4 tsp (1 mL) ground ginger
- 1 sheet (225 g) frozen butter puff pastry, thawed and refrigerated
- 200 g Ontario Brie
- 1 Ontario Egg, beaten
- 2 Ontario Pears, sliced
Chutney: In medium saucepan, combine pear, cranberries, onion, sugar, salt, pepper and ginger. Cook, stirring over medium heat for 10 minutes. Remove from heat; set aside.
Brie: On lightly floured surface unfold pastry; place Brie in centre. Cut circle about 2-inches (5 cm) larger than the Brie. Set aside pastry scraps. Spoon cooled chutney on top of cheese, reserving 1 tbsp (15 mL). Brush egg on pastry seams. Fold pastry up over Brie and chutney to cover. Press to seal; trim excess pastry. Place onto parchment paper-lined baking sheet seam side up.
Using cookie cutter, make decorations with pastry scraps. Place on baking sheet, brush all pastry with egg. Bake in 400°F (200°C) oven for 25 minutes or until golden brown. Let stand 10 minutes. Top with reserved chutney. Serve with pear slices and decorations.
- Protein: 5 grams
- Fat: 9 grams
- Carbohydrate: 12 grams
- Calories: 151
- Fibre: 1 gram
- Sodium: 265 mg