Brie-Filled Puff Pastry with Balsamic and Black Pepper Strawberries

Total Time:
1 hr 30 min
25 min
20 min
45 min

2 servings

  • Balsamic and Black Pepper Strawberries:
  • 2 cups balsamic vinegar
  • 1/4 cup sugar
  • 1 tablespoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 1 pound strawberries, stemmed and halved
  • Pastries:
  • 1 sheet store-bought puff pastry
  • 1 small wheel Brie cheese, sliced 1/2-inch thick
  • 1 large egg white
  • Coarse sea salt
  • Special equipment: a 3-1/2 inch heart-shaped cookie cutter

  • For the strawberries: Put the balsamic vinegar and sugar in a heavy-bottomed saucepan. Bring the mixture to a boil over medium heat and cook until reduced by 2/3, about 30 minutes. Season with the pepper and some salt. Transfer to a small bowl and cool to room temperature, about 20 minutes.

  • For the puff pastry: Preheat the oven to 350 degrees F. Cut four hearts from the puff pastry with the cookie cutter. Put 2 of the hearts on a baking sheet. Divide the Brie slices between the hearts on the baking sheet, leaving a small border.

  • Mix the egg white with a splash of water and brush some around the edges of the filled hearts. Top them with the remaining 2 hearts and press the edges to seal. Brush the tops with egg wash, use a small paring knife to cut vents, and sprinkle with some coarse sea salt. Bake until puffy and golden, about 15 minutes.

  • To serve: When the puff pastry comes out of oven, toss the strawberries in the balsamic mixture and serve them on the side.

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