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Baked Brie in Puff Pastry
Makes 8 Servings
*1 sheet Pepperidge Farm Frozen Puff Pastry
*1 jar Stonewall Kitchen Old Farmhouse Chutney
*1 5" wheel Brie (skin can be removed if preferred)
*1 egg white (optional)
1Preheat oven to 350F degrees.
2Allow pastry to thaw, then flour a surface and roll out pastry until increased in size by 1/3. Move dough to a lightly greased cookie sheet.
3Place Brie in center of dough, form into a flat circle and indent the center of the top to allow a shallow dish for the chutney.
4Pour the entire jar of Old Farmhouse Chutney into the top of the Brie. (It's okay if it overflows.)
5Bring all sides of the dough up to the center top, forming a bag shape. Carefully gather the dough, pinching tightly above the Brie. Be creative in forming your pastry. You may want to pre-cut a strip of dough from the rolled-out pastry to form a false ribbon around the neck of your bag.
6Brush entire bag with egg whites; this will make the finished dough shine.
7Place in oven and bake for 25-30 minutes or until dough is golden brown.
8Remove and allow to cool for a few minutes.
9With a large spatula, transfer the pastry to a large plate and circle with your favorite crackers. Serve hot.
  • You can substitute Stonewall Kitchen Apple Cranberry Chutney.
  • Brie may be sliced in half to double the recipe.

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