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Baked Brie in Puff Pastry with Peppadew & Date Relish

• 2 C. dates, halved and pitted

• ½ C. white wine

• ½ C. sugar

• 2 c. peppadew peppers

• ½ orange, zested

• 1 tsp. lemon juice

• 1 tsp. sherry vinegar

• Salt, to taste

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8 oz brie wheel

½ sheet puff pastry

Peppadew Date Relish, as needed from above

1 egg, beaten

For The Relish:

Place the dates in a small bowl. Mix together the wine and the sugar well, and pour over the dates. Wrap and let sit overnight.

Next, drain the peppers from the brine. Place in a food processor with the zest, lemon juice, vinegar, and salt. Then, with a slotted spoon, get all the dates out of the soaking liquid and put in the food processor. Pulse a few times, and depending on how dry the relish is, add some of the date soaking liquid, and pulse a few more times. This is a chunky relish so don’t just turn on the food processor and walk away. Keep pulsing and add more soaking liquid as needed until a chunky relish is formed.

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Roll out the puff pastry to thin out slightly. Place as much relish as desired on top of the brie wheel, and then place the pastry over the top and fold in underneath. Place on a sheet tray with a silicone liner or parchment, and brush with egg wash. Bake in a preheated 400 degrees oven until the pastry is golden brown, 15-20 minutes.