Persimmon Baked Brie
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A mouthwatering appetizer that is always a hit at dinner parties.
Ingredients
  • For the dough:
  • ¾ cup (85g) Type 1 flour (or all-purpose, or ½ all-purpose, ½ whole wheat)
  • ¼ teaspoon (1.5g) salt
  • 4 tablespoons (1/2 stick, 57g) butter
  • 2-3 tablespoons ice water + more if needed
  • For the brie:
  • One 7-oz brie triangle or circle
  • 1-2 tablespoons honey, I like acacia
  • 1 persimmon, pureed
  • ⅓ cup walnuts halves
  • 1 egg, lightly beaten
Instructions
  1. For the dough:
  2. Chop up your butter, place it on a plate and stick it in the freezer for 5-10 minutes.
  3. In a medium bowl mix together the flours and salt. Dump in the cold butter and toss with
  4. the flour so it’s covered. Cut in the butter using a pastry cutter or using a snapping
  5. motion with your fingers until the mixture is crumbly and is the size of peas. A stand
  6. mixer is also perfect to use.
  7. Add the ice water, 1 tablespoon at a time, mixing just until the dough comes together as a
  8. ball. Pat the ball into a flat disc, wrap tightly in plastic. Chill in the refrigerator for at
  9. least an hour.
  10. For the brie:
  11. Preheat the oven to 375°F (190°C).
  12. Roll out the dough on a floured surface. Roll out the dough in a rectangle (or circle if you have a circle brie.) Put the brie in the center, smother with a few spoonfuls of honey and persimmon puree then line the walnuts on top.
  13. Fold the dough around the brie (like you would if you were wrapping a present). Brush the top with the beaten egg.
  14. Bake for 30-40 minutes or until the dough is golden brown.
  15. Notes:
  16. You can also make this recipe with the store bought puff pastry dough.
  17. The total hands on time for this recipe is 15 minutes, the rest is the time in the refrigerator or in the oven.
Recipe by Italicana Kitchen at https://italicanakitchen.com/baked-brie-with-persimmon-sauce-honey-and-walnuts/