Recipe courtesy of Valerie Bertinelli
Baked Brie with Almonds and Mango
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- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 390
- Total Fat
- 23 g
- Saturated Fat
- 8 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 2 g
- Sugar
- 13 g
- Protein
- 12 g
- Cholesterol
- 52 mg
- Sodium
- 335 mg
- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 390
- Total Fat
- 23 g
- Saturated Fat
- 8 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 2 g
- Sugar
- 13 g
- Protein
- 12 g
- Cholesterol
- 52 mg
- Sodium
- 335 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Place the puff pastry sheet on a lightly floured work surface and roll into a 10-inch square. Place the Brie wheel in center of the pastry. Spread the chutney over the Brie; sprinkle with the raisins and almonds. Fold the dough up and over the cheese and fillings, pleating the dough to enclose like a packet or purse. Trim the dough, if needed. Flip the packet over and place on the prepared baking sheet.
- Whisk together the egg and 1 teaspoon water; brush the Brie packet with the egg mixture.
- Bake until golden, about 20 minutes. Remove from the oven and sprinkle with the thyme. Cool for about 3 minutes. Serve with sliced apples and baguettes.
Cook’s Note
If you can't find mango chutney, any chutney will do.
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