2 small wheels of Brie chilled (about 6-8 inches in diameter)
Claudia's Kitchen Sour Cherry Compote
Claudia's Kitchen Orange Fennel Mostarda
1 egg, beaten with 1 tsp of water
Score the side of a wheel of brie all the way around with a sharp paring knife. Cut directly on the "equator" through the rind. Slice the brie in half. Repeat for the other wheel of brie.
Spread Claudia’s Kitchen Onion Jam, Claudia’s Kitchen Sour Cherry Compote, and Claudia's Kitchen Orange Fennel Mostarda on one cut side of each ½ brie (a different flavour for each side of the wheels), and the nuts on the other half. For example, pine nuts with Claudia’s Kitchen Onion Jam, walnut pieces with Claudia’s Kitchen Sour Cherry Compote and sliced pistachios with Claudia's Kitchen Orange Fennel Mostarda.
Quickly put the 2 sides back together. Press together and stuff back in any nuts that fell out. Roll out a thawed sheet of puff pastry on a floured surface to about .3 cm thickness.
Place Brie in the center of the pastry. Gently pull up edges to ensure you have enough dough to entirely wrap the brie. You can trim off the corners if there is too much dough.
Brush the dough with the egg wash. Fold one edge of the dough over the brie and then the opposite side. Fold over the remaining edges and complexly encase the brie. You can trim off excess pieces of dough, if necessary.
Flip the brie over so the seam is at the bottom; gently press in the sides to snug the dough against the brie. Brush the top and sides of the wrapped brie with egg wash. Repeat for each wheel of Brie.
Place the wheels of brie in the freezer for one hour (very important; see note below). Preheat oven to 425° F (220°C). Line a rimmed baking sheet with parchment paper.
Place the wheels of Brie on the prepared baking sheet. Bake in the center rack in a preheated oven until it is browned and leaking cheese, about 20 minutes.
Claudia’s Kitchen Tips: Do not skip the freezing-for-one hour step. The crust needs to bake to a golden brown before the brie starts pouring out, so it must be partially frozen when it goes in the oven. If you make it ahead of time, and put it in the oven frozen solid, then lower the temp to 400°, and give it an extra 10 minutes or so, or until the cheese is runny.
One of the most common mistakes people make when serving cheese is not letting it come to room temperature first, so that all the flavours can be fully realized.
This beautiful baked stuffed Brie takes that principle to the next level. Serve with extra Claudia’s Kitchen Onion Jam, Claudia’s Kitchen Sour Cherry Compote and Claudia's Kitchen Orange Fennel Mostarda