You want a show stopper of a Holiday dish? This is it. This is the messy-but-good decadence.
This was one of those magic moments of food bliss, when I first tasted it, New Years Eve 2000. I finally tried my hand at recreating it. With many thanks to Tom Kats catering in Nashville, who created this gorgeousness all those years ago.
Let's make it.
Cook time 35 min. Serves: 1 (kidding!) 4-8
INGREDIENTS:
1 8 oz wheel of brie
1 double crust gluten-free pie dough
1 package frozen berry medley (10 oz)
1/4 c sugar (or honey)
1/4 c toasted hazelnuts (plus extra for garnish)
1 tsp cinnamon
squeeze of lemon
1 egg for egg wash
fresh berries and extra honey for garnish
DIRECTIONS:
preheat oven to 425
in a sauce pot, simmer berries, squeeze of lemon, and sugar until dissolved, then let cool
prep pie dough or thaw and roll out, on parchment paper, integrating both into one oval piece (or oblong, you do you - it just has to wrap around the entire cheese
cut top tied off brie and place in the center of pie dough
top with toasted hazelnuts, cinnamon and berry mixture
wrap pie dough up and around brie and berries and pinch closed to seal
beat 1 egg and brush the pie dough with it for a golden crust
bake for 25-30 minutes until golden brown
let cool for 25 minutes
drizzle top with honey, fresh berries and extra hazelnuts, and serve
