Brie-Filled Puff Pasty with Balsamic and Black Pepper Strawberries

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  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 25 min
  • Yield: 2 servings
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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


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
  1. 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.
  2. 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.
  3. 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.
  4. To serve: When the puff pastry comes out of oven, toss the strawberries in the balsamic mixture and serve them on the side.