Baked brie with sorrel jam

Name: Baked brie with sorrel jam
Yield: 7
Ingredients: 1 Egg; 1 teaspoon Water; 2 cups Brown Sugar; 0.25 cups Cinnamon; 1 slice Puff Pastry; 1 cup Dried Sorrel; 1 teaspoon Ground Ginger; 1 vanilla pod; Orange; 2 lb Brie; Sorrel Jam

Media

Contains allergens

Huevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 7 (estimated)

Nutrition facts

Protein16 %28 g
Carbs37 %66 g
Fat47 %37 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	694 kcal	339 kcal
Protein	28 g	13.7 g
Carbs	66 g	32.2 g
Fat	37 g	18 g

One serving is about 205 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty56/100
Recipe completeness40/100
Nutrition reliability: Low

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Starter - Denmark

Ingredients

1 Egg (beaten)
1 teaspoon Water
480 ml Brown SugarOriginal: 2 cups
60 ml CinnamonOriginal: 0.25 cups
1 slice Puff Pastry
240 ml Dried SorrelOriginal: 1 cup
1 teaspoon Ground Ginger
1 vanilla pod
Orange (Zest of 1)
907 g BrieOriginal: 2 lb
Sorrel Jam (To serve)

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Sorrel jam instructions
Combine sugar, sorrel, lemon zest, water in a medium sized pot.
Bring to a boil as petal becomes soft
Reduce heat, and cook until thickened.
Let it rest before using on brie
Baked brie instructions
You can slice the brie in half to create a sandwich-like effect. Or you can leave the brie wheel intact and just trim the top rind of the wheel.
Add a generous portion of jam to the top of the wheel, or one side of the sandwich
Roll dough out with a rolling pin on a floured surface
Trim excess dough. You can also use it to decorate .
Wrap the pastry up around the sides and over the top of cheese wheel, wrapping completely and pressing the edges of dough together to form a tightly sealed package.
Carefully flip the dough-wrapped cheese over, so that the gathered dough is on the bottom.Place the package, seam side down, on a baking sheet sprayed with non-stick cooking spray.
The brie can be prepared up to this point and refrigerated for 2 days before baking.
Be sure to bring the brie to room temperature before baking.
Preheat the oven to 400° F.
Combine the egg and water and brush the mixture over the top and sides of the pastry.
Add design from leftover dough if you'd like, and brush with egg mixture
You can use leftover sorrel pulp from your juice to make the jam. It will be a little less acidic and the color will be a brighter red instead of darker red.
Make my jam a day ahead, so I don’t feel rushed and the jam will have time to settle.
Add the jam to the center of the brie by slicing the brie in half and having the jam as a filler.
Next time, I’ll use a larger pot, so that I don’t need to add water frequently to tenderize the sorrel.