Ingredients for Baked Baby Brie In A Puff Pastry With Chutney And Baby Spinach
- 1 (8 ounce) wheel Brie cheese
- 1 (14.1 ounce) package frozen puff pastry
- 2 tablespoons chutney
- 5 ounces baby spinach
- 2 tablespoons Vidalia onion dressing
- sesame crackers
- flour (for dusting)
- preserves (optional, as alternative to chutney)
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How to Make Baked Baby Brie In A Puff Pastry With Chutney And Baby Spinach
- Preheat oven to 400°F (200°C).
- Thaw one sheet (14.1 oz) of puff pastry according to package directions.
- Lightly flour a clean surface and gently roll out the puff pastry to a 12-inch square. If necessary, gently patch any seams.
- Place a wheel of brie (8 oz) in the center of the pastry. Bring up the sides of the pastry, folding over the brie and pinching the edges to seal. Ensure the brie is fully enclosed.
- Flip the brie-wrapped pastry so the sealed edges are on the bottom.
- Place the pastry on a non-stick baking sheet and bake in the middle of the oven for 20-25 minutes, or until the pastry is golden brown and puffed.
- While the brie bakes, prepare the spinach: In a medium bowl, gently toss 5 oz baby spinach with 2 tablespoons of your favorite Vidalia onion dressing.
- Arrange the spinach on a serving platter.
- Once the brie is baked, carefully transfer it onto the spinach. While still hot, spread 2 tablespoons of your favorite chutney (or preserves) over the top.
- Arrange sesame crackers on the opposite side of the platter.
- Serve immediately. Cut into the brie to reveal the oozing cheese.
- Enjoy spreading the melted brie, chutney, and spinach onto the crackers!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
3g
Fat
40g
Carbs
4g
