Bloody Brie En Croute

October 24, 2017
Created by Cheesemonger Mariah Ballard
1 hour 45 minutes
Serves 16
  • 1/4 cup cup pomegranate juice
  • 1/4 cup cranberry-cherry juice
  • 1/4 cup corn syrup
  • 1 Tbsp cornstarch
  • 2 pkg gelatin
  • 2 Tbsp water
  • 1/2 cup apples, peeled, cored, and diced
  • 1/2 tsp red food coloring
  • 13-16 oz brie wheel
  • 1/2 pkg frozen puff pastry, thawed
  • 1 egg, beaten

In a small bowl, dissolve gelatin in water and allow to bloom.

In a small saucepan, add juices, corn syrup, and cornstarch. Stir to dissolve  cornstarch, then add apples, and food coloring. Slowly bring mixture to a simmer. The mixture will turn clear as it heats up. Add bloomed gelatin to saucepan and stir until dissolved.

Line lid of brie container with plastic wrap and spray with pan spray.
Pour gelatin mixture into lid and refrigerate until firm, approximately 1 hour.

Meanwhile, take thawed dough out of refrigerator and allow to warm to room temperature.

Preheat oven to 375°. Once gel mixture is set, roll 1 puff pastry sheet out to approximately 12” x 12”. Place gelatin disk in center of pastry, then place unwrapped brie wheel on top of gelatin disk.

Using egg wash as glue, bring up dough to completely enclose cheese and gelatin. Make sure you egg wash every fold in dough to make sure it is sealed completely.

Turn wrapped cheese over and place on a pan sprayed sheet pan. Brush entire pastry with egg wash. If desired, use a spooky cookie cutter to cut out decorations for top of dough using scraps of dough. Glue them onto dough using more egg wash.

Bake until puff pastry is golden brown, about 25 minutes. Place on a large platter and allow to cool for 15 minutes before cutting.

Note: when you cut it, the “bloody cheese” will ooze out.