California Farm Baked Brie Puff Pastry and Mango Chutney

Name: California Farm Baked Brie Puff Pastry and Mango Chutney
Total time: 600 s
Yield: 8 people, 14 warm appetizers
Cuisine: American
Ingredients: 2 pounds Brie Cheese wheel, cut in 3/4” strips; puff pastry sheets home made or store bought, cut to 4” x 6” sheets; For dip, use Mango chutney

Hobby Horseman @HobbyHorseman

California, United States

Party time! This one is fun. I use President Brie cheese from Wisconsin, cut into 3/4” strips, wrapped in puff pastry dough, ends pinched to keep molten cheese from running out. Bakes with no leaks! Serve with mango chutney, see recipe in here.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

10 minutes

8 people, 14 warm appetizers

2 poundsBrie Cheese wheel, cut in 3/4” strips
puff pastry sheets home made or store bought, cut to 4” x 6” sheets
California Farm Coconut Puff Pastry Filo Dough
For dip, use Mango chutney
California Farm Mango Peel Chutney Dip
Equipment: sharp knife
Cost: Brie cheese $6, puff pastry $1, per appetizer 50 cents

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Steps

10 minutes

1

Cut strips of brie cheese 3/4” wide and 6” long. This Brie wheel is about 3/4” thick. Combine shorter pieces.
2

Make cheese strips 6” long. Roll puff pastry dough out to 7” wide sheet, wrap once around the cheese, pinch seam and ends closed. Lay down with seam down.
3

Make cross cuts on the top of the puff pastry dough, one cut every inch. Bake 30 minutes in preheated 450F degree oven, till golden. Rest five minutes, cut in portions, serve with mango chutney dip. Recipe linked here. Enjoy.

Linked Recipes

California Farm Mango Peel Chutney Dip

California Farm Coconut Puff Pastry Filo Dough

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on January 26, 2023 10:17

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.