Baked Brie with Cranberry Chutney

I had a bunch of company over the holidays.  I decided to make a baked Brie to put out with crackers for snacking when I was doing other things.  I found one by James Briscone on The Food Network and didn't change it much.  It was great.

One thing I did, that I don't recommend, is I bought a giant Brie wheel from Sam's Club. It was about the same price as the smaller ones you can buy at the grocery store.  Don't get sucked in. It was too big.  Spend more, get less.

  

Baked Brie with Cranberry Chutney

10-12 ounce round Brie
enough cranberry chutney to cover the brie, about 1/2 cup. Recipe to follow
1 sheet puff pastry, thawed
1 beaten egg

1 Tablespoon flour

Cranberry Chutney

12 ounce bag of fresh or frozen cranberries
1 apple, peeled and grated   Granny Smith, preferred
1/4 cup water
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
pinch of ground cloves
zest and juice of one orange

  

Combine the cranberries and all the other chutney ingredients in a medium saucepan.

  

Bring to a boil and reduce heat.  Let it simmer until thickened and the cranberries have popped, about 20 minutes.  Set aside to cool.

  

Line a baking sheet with parchment or use a Silpat.

  

Cut the Brie in half horizontally.  Take off the top and place about 1/2 cup of the room temperature cranberry chutney on the bottom circle. Replace the top circle of Brie on the chutney.

  

Place flour on your very clean and dry counter top.  Use a rolling pin to make the puff pastry about 3 inches larger than the circle of cheese.  Cut a bit off the corners to make it mostly round.  Place the filled Brie in the center of the pastry.

  

Fold in the corners of the puff pastry to cover the Brie.  Brush the edges of the pastry that touch with the beaten egg.  Fold the pastry until it is wrapped tightly around the cheese.

Flip the Brie so it is seam side down and place it on the prepared pan.  Refrigerate the Brie for one hour.

Heat the oven to 400 degrees.

Brush the pastry with the rest of the egg wash and place in the preheated oven.  Bake for 35 minutes, or until golden brown.

  

Mine got too brown too fast, so I covered the top with foil for that last 10 minutes.

Cool on the pan for about 10 minutes, then remove to a serving platter.

  

Serve with crackers and the remaining chutney.  Or you could just pick up a wedge of creamy cheese and sweet, tart cranberry with just a hint of flaky pastry and just eat it.  I'm not saying I did that.  But a person could and it would be delicious.