Brie +Pepperidge Farm® Puff Pastry + fresh blueberries = I’m in love.
I know that blueberries may not be the first thing that come to mind when you think of Brie, but really, why not?
They’re plump, sweet, delicious and full of things that are oh-so-good for you.
Blueberries are obviously a treat that we enjoy all summer long, but to me this appetizer (snack? lunch?) is really perfect all year round! But it goes especially well during these in between months, while winter is giving way to Spring, and would be especially great around Easter.
Anyone who knows me knows that I am literally obsessed with Pepperidge Farm® Puff Pastry. I use it almost weekly and love coming up with combinations for that crispy, versatile crust. We use it in sweet deserts or savory meals, breakfast, lunch or dinner.
Check out the steps below to see how quickly this comes together!
(You can eat the wax on the Brie, but for the maximum blending of flavors I recommend taking the top layer off.)
Is it bad when I get hungry looking at pictures I took myself?
Now tie it up like an adorable little package. Brush with eggs. Bake.
Now try not to eat the entire thing at once. Serve with fruit, cracker, bread or knife and fork. No, seriously. You could just eat this with a knife and a fork.
- 1 sheet frozen Puff Pastry
- 1 wheel Brie
- 2 eggs, beaten
- 1 pint Highbush blueberries
- 1/4 cup of sugar
- Combine blueberries and sugar in a small saucepan. Cook over a medium heat until sugar melts and blueberries are hot. Turn down heat and continue to cook for an additional 10 minutes.
- Remove from heat and allow to cool.
- Preheat oven to 375 degrees F.
- Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold.
- Gently roll pastry with a rolling pin flatten and elongate.
- *Hint: Remove the top film on the Brie so that the blueberries have a chance to melt into it.
- Center the wheel of Brie on top of the pastry sheet. Top with cooled compote.
- Bring all four corners of the sheet together above Brie and twist slightly to form a “bundle.” Tie gathered pastry with kitchen/cooking string.
- Brush with egg.
- Place bundle on parchment paper on a cookie sheet and bake for 20 to 25 minutes until pastry is golden brown.
For a fun variation, check out the video to see how we used jelly (in this case peach, but we’ve tried it with many others!)