Listen. I know this has been done. I know that you can find a recipe for this anywhere. But I wanted to eat this, dammit, and figured I might as well share it with you. Also because my spicy blackberry compote is simple and awesome.
6 oz blackberries
¼ c red wine
1 T balsamic vinegar
1 T crushed red pepper
1 t sugar
1 t Salt
1 t Black Pepper
1 package frozen puff pastry
1 small (~8-16 oz) wheel brie or camembert; you can do a big wheel as well like I did (2.25 lbs), just double the rest of the recipe ingredients
- Add blackberries to hot pot (medium heat) with crushed red pepper, sugar, salt, pepper, vinegar, and red wine
- Cook blackberries down into chunky sauce, stirring often and smashing the blackberries, about 10 minutes
- Remove from heat, and let cool
- Preheat your oven to 400 F
- Put your defrosted puff pastry down on parchment paper, and roll out slightly
- Place your wheel of brie in the center
- Smooth cooled-off compote over the top of the cheese wheel
- At this point, I like to take a knife, poke halfway into the brie in the center, and slowly spiral out. This just pushes some of the compote into the interior of the brie and helps it sort of mix into it so that the cheese and compote are more of a unified thing when you crack this bad boy open. Feel free to skip this step if you want.
- Take the puff pasty and wrap up the edges over the top; it should seal completely. If you are making the mega size like me, take another puff pastry and lay it over the top. Trim excess dough and seal the two together along the edges (make sure the seal is good or you’ll get a lot of cheese oozing out in the oven).
- Score the top of the pastry to let out steam.
- Bake for ~20 minutes, or until puff pastry is browned and puffed – be careful not to undercook the puff pastry, once you crack it open and find out it’s undercooked, it’s already too late.
- Serve with fruit, charcuterie, and bread.