Charles Hudson, Research and Development Chef for Sunburst Trout Company in Canton, NC, won first prize in the 2008 Buy Haywood Value-Added Products Contest with his smoked tomato jam, which is an ingredient in this recipe.
Recipe courtesy of Chef Charles Hudson of Sunburst Trout Company
1 wheel Brie
2 Sheets Puff Pastry Frozen
¼ cup Hudson’s Smoked Tomato Jam
1 each Egg Yolk
1 Tbsp Whole Milk
Preheat Oven to 400 degrees.
Using the wheel of Brie as a guide, cut a circle about 1” wider than the cheese, in each sheet of puff pastry (note: reserve trimmings to cut decorative shapes later). Allow puff pastry to thaw and roll out slightly. While dough is thawing, warm Hudson’s Smoked Tomato Jam slightly.
Spread Hudson’s Smoked Tomato Jam on top of wheel of Brie (note: jam should not be too hot when spread on the cheese). Allow jam to reset on the wheel of Brie (note: this process can be sped up by placing in the refrigerator.) Place Brie, jam side up, on one of the puff pastry circles. Combine egg yolk and milk and brush the exposed edges of the puff pastry with the egg wash.
Cover the jam-topped Brie with the remaining circle of puff pastry and press edges of dough together. Use a fork to poke a few small holes in top of dough. Brush the top with egg wash and apply any cut out decorations.
Chill Brie for at least 1 hour before baking. It may also be frozen the night before you plan to bake it.
Bake chilled Brie at 400 F for approximately 20 minutes. Allow to cool for approximately 20 minutes before serving. Serve with crackers or sliced fruit.
Note: use your favorite cookie cutters to make decorative shapes from the trimmings of the dough.