Brandied Raisin Brie

Total Time: 1 hr 50 mins Preparation Time: 1 hr Cook Time: 50 mins

Ingredients

• Servings: 8
• 3 cups all-purpose flour
• 3/4 teaspoon salt
• 1 1/2 tablespoons unsalted butter, melted
• 1 cup cold water
• 1 1/3 cups unsalted butter, chilled but not cold
• 1 cup raisins
• 4 tablespoons brandy
• 1 teaspoon orange zest
• 1 (6 -8 inch) brie round
• 2 tablespoons honey
• 1 egg
• 2 tablespoons water

Recipe

• 1 to make pastry: combine flour and salt in a bowl. add 1 1/2 tbsp melted butter and cut in till mixture is mealy and evenly distributed.
• 2 pour in water and mix until dough becomes a soft ball.
• 3 score top, wrap and chill for 20 minutes.
• 4 roll out 1 1/3 cups of butter between two sheets of parchment or plastic until it is about a 3 by 5-inch rectangle. chill for a few minutes.
• 5 on a lightly floured surface, roll out flour dough to a rectangle about 8 by 10-inch rectangle.
• 6 place flattened butter in the centre of the dough and fold up edges of dough so that no butter is exposed.
• 7 roll out gently to stretch the rectangle shape longer.
• 8 fold pastry into thirds, one layer overlapping the other.
• 9 wrap and chill for an hour.
• 10 roll pastry again into a rectangle, about ½-inch thick. fold long edges over so they meet in the middle and then fold again, just like a book.
• 11 wrap and chill for an hour.
• 12 repeat process again folding in three, and once more time folding in book fold, chilling for a while after each roll.
• 13 for filling, let raisins steep in 3 tbsp brandy and orange zest for 20 minutes.
• 14 roll out puff pastry to a circle about ¼-inch thick and sprinkle raisins in centre of pastry.
• 15 mix remaining 1 tbsp brandy with honey and brush over surface of brie.
• 16 turn honey-side down over raisins and bring up edges of pastry to cover brie, trimming excess dough and using egg wash to seal.
• 17 turn pastry parcel onto a parchment lined baking sheet and brush with egg wash.
• 18 preheat oven to 425°f
• 19 bake for 50 to 60 minutes, until pastry is a rich golden brown.
• 20 let sit for 20 to 30 minutes.
• 21 serve warm!