Baked brie with sorrel jam
personRecipeLibrary
Denmark Starter recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicDenmark speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53559.
Provider record: TheMealDB meal 53559 · updated 2026-07-21 21:47:04
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 1 cup Dried Sorrel
- 2 cups Brown Sugar
- 1 tsp Ground Ginger
- 1/4 cup Cinnamon
- 1 vanilla pod
- Zest of 1 Orange
- Boiled Water
- 1 beaten Egg
- 1 Slice Puff Pastry
- 2 Lbs Brie
- To serve Sorrel Jam
- 1 tsp Water
Directions
- Sorrel jam instructions Combine sugar, sorrel, lemon zest, water in a medium sized pot. Bring to a boil as petal becomes soft Reduce heat, and cook until thickened. Let it rest before using on brie Baked brie instructions You can slice the brie in half to create a sandwich-like effect. Or you can leave the brie wheel intact and just trim the top rind of the wheel. Add a generous portion of jam to the top of the wheel, or one side of the sandwich Roll dough out with a rolling pin on a floured surface Trim excess dough. You can also use it to decorate . Wrap the pastry up around the sides and over the top of cheese wheel, wrapping completely and pressing the edges of dough together to form a tightly sealed package. Carefully flip the dough-wrapped cheese over, so that the gathered dough is on the bottom.Place the package, seam side down, on a baking sheet sprayed with non-stick cooking spray. The brie can be prepared up to this point and refrigerated for 2 days before baking. Be sure to bring the brie to room temperature before baking. Preheat the oven to 400° F. Combine the egg and water and brush the mixture over the top and sides of the pastry. Add design from leftover dough if you'd like, and brush with egg mixture
- You can use leftover sorrel pulp from your juice to make the jam. It will be a little less acidic and the color will be a brighter red instead of darker red. Make my jam a day ahead, so I don’t feel rushed and the jam will have time to settle. Add the jam to the center of the brie by slicing the brie in half and having the jam as a filler. Next time, I’ll use a larger pot, so that I don’t need to add water frequently to tenderize the sorrel.