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Spiced Rhubarb Baked Goat Brie
Wrapped in puff pastry and baked in the oven, this delicious warm apres-ski appetizer is perfect after a day on the slopes. Made with our delicious Spiced Apple Rhubarb Spread.
Yield: Serves 8.
November 25, 2020
Spiced Rhubarb Baked Goat Brie
Ingredients
- 1/2 pkg frozen puff pastry, thawed
- 1 large egg
- 1 tsp water
- 1 round goat Brie cheese (175 g)
- 3 tbsp Spiced Apple Rhubarb Spread, plus more for serving
- 1 tbsp unsalted shelled pumpkin seeds Baguette slices*
Directions
- Preheat oven to 400°F.
- On a lightly floured surface, roll out pastry into a 9x9 inch square. Cut pastry into a 9 inch circle using a plate to trace.
- Whisk together egg and water until blended. Brush pastry with egg wash.
- Place brie in the centre of pastry. Score top of Brie in a criss-cross fashion to make diamonds.
- Score pastry edge every 1½ inches. Cut 1½ inch long slits on score lines.
- Spread Spiced Rhubarb Spread evenly over Brie. Fold pastry slits over Brie, overlapping edges. Brush pastry with egg wash.
- Bake until Brie is melted and heated through, about 25 minutes. Let stand for 5 – 10 minutes. Sprinkle with pumpkin seeds. Serve with baguette slices and additional Spiced Apple Rhubarb Spread.
Nutritional analysis per serving:
238 calories, 16.4 g fat, 7.3 g protein, 15.4 g carbohydrate, 0.6 g fibre, 205 mg sodium
*Ingredient not included in nutritional analysis.
Related Recipe: Made with our Spiced Apple Rhubarb Spread.
Tip: We rolled out half of a 397 g package of Tenderflake Puff Pastry in this recipe. As an alternative to using goat brie cheese, cow brie cheese may be used.