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Brie Puff Pastries

Brie Puff Pastries with Rosemary-Shallot Chutney

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Recipe Details

Story

Whether you're passing them around at a party with friends or savoring them at home with a glass of bubbly, these flaky, buttery pastries add a festive feel to any night of the week. Chef Grace tops mini squares of puff pastry with slices of Brie and bakes until the cheese is melted and the pastry is golden and, well, puffed. Then, she adds a tangy homemade chutney of apricot preserves, caramelized shallot, and rosemary. It's all garnished with flaky sea salt to balance the savory-sweet topping, plus more fresh rosemary for even more mouthwatering aroma.

Tags

  • < 600 Calories
  • Quick Cook

Quick facts

Serving size
4servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Grace

By Chef Grace

Nutritional info

  • Calories 310
  • Protein 6g
  • Total Carb 20g
  • Total Fat 22g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • puff pastry squares
    3
    puff pastry squares
  • mini wheels Brie cheeses
    3
    mini wheels Brie cheeses
  • rosemary
    1/8 ounce
    rosemary
  • shallot
    1
    shallot
  • apricot preserves
    1 ounce
    apricot preserves
  • Maldon sea salt
    1/4 teaspoon
    Maldon sea salt
  • parchment paper
    1
    parchment paper

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425°F. Line a baking sheet with parchment paper for the next step. Cut each puff pastry square into 4 equal, smaller squares. Cut each Brie mini wheel into 4 equal slices.

  2. Bake Brie puff pastries

    Bake Brie puff pastries

    Add puff pastry squares to prepared baking sheet in a single layer, spacing apart. Top each piece with 1 slice of Brie. Bake until pastry is puffed and golden brown and Brie is melted, 12-15 minutes.

  3. Sauté shallot

    Sauté shallot

    While Brie puff pastries bake, rinse rosemary. Strip rosemary leaves, discarding stems, then mince half (save remaining rosemary leaves for Step 5). Peel shallot, halve, and thinly slice. Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add shallot and sauté, stirring, until beginning to brown, 3-4 minutes.

  4. Finish chutney

    Finish chutney

    To pan with shallot, still over medium-high heat, add apricot preserves, minced rosemary, 2 tablespoons water, ⅛ teaspoon kosher salt, and pepper as desired. Cook, whisking, until water is evaporated, shallot is caramelized, and chutney is thickened and fully combined, 1-2 minutes. Remove pan from heat.

  5. Assemble and serve pastries

    Assemble and serve pastries

    Once baked, transfer Brie puff pastries to a serving plate (this is also a great time to break out a festive serving platter). Dollop over rosemary-shallot chutney and garnish with sea salt and remaining rosemary leaves. Pass around the plate, open up a bottle of something special, and enjoy!

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