This is one of the dishes we made in our Salads and Hors-d’oeuvres cooking class. This recipe is courtesy of Chef Anthony of Home Chef School. An absolute must in your next dinner party, or next fancy homemade meal!

Baked brie with blueberry compote

This recipe has two parts:

I. Blueberry compote

Yields eight servings

Photo from Home Chef School
Photo from Home Chef School

Ingredients:

  • 2 lbs blueberries (or raspberries, blackberries, strawberries, etc.)
  • 1 cup sugar
  • 1 cup cornstarch
  • 2 cups water
  • 1 tbsp lemon juice

Method:

  1. Place blueberries sugar and water into a pot. Bring to a boil and reduce to a simmer for 15 minutes.
  2. Dilute the corn starch with a small amount of COLD water.
  3. Pour the corn starch slurry into the pot with the blueberries. Bring to boil and remove from heat.

DONE! 😃

II. Baked brie

Yields ten portions

Photo from Home Chef School
Photo from Home Chef School

Ingredients:

  • 30 oz brie cheese
  • 1 box phyllo dough
  • 1/4 cup unsalted butter

Method:

  1. Melt butter in a small pot.
  2. Cut phyllo dough into thirds.
  3. Place one piece of phyllo onto your cutting board, brush lightly with butter, and place another piece on top. Repeat.
  4. Place a 2 oz circle of brie on the bottom center of the phyllo.
  5. Fold the sides of the phyllo up against the brie (vertically). Now, roll the brie from the bottom to top, brushing with butter as you go, and tucking the sides in. It should look like a little Christmas present.
  6. Bake at 400ºF until golden brown and cheese is melted.

Most important part: drizzle the blueberry compote over the top and serve!

Some tips on how to work with phyllo pastry here.

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Cutting the cheese
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Wrapping the cheese in phyllo starting from the bottom, working your way up (no real science here, just wrap it like a Christmas present)

Lightly brushing butter over each layer of the phyllo and as you roll the cheese is quite essential here. It will fuse the phyllo sheets together and help make the dough puff up and become crisp, light and flavourful. Don’t soak it in butter like I did. LOL.

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The flavour combination of savoury and sweet is just TO DIE FOR

I attempted to recreate this dish at home with some maple orange cranberry sauce and pie dough leftover from our lavish Thanksgiving dinner.

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It wasn’t bad, but I definitely wished I had some phyllo on hand instead. I didn’t get the fantastic flavour explosion in my mouth when I ate this in the cooking class! Though the cranberry sauce was still delicious (sweet and tangy), the pie dough was too thick (even though I rolled it out as thin as possible) that it overpowered the cheese. Maybe the brie I got was a bit mild too.

I can’t wait to make this again with phyllo next time!

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