Otherby TheMealDBBaked brie with sorrel jamServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+1 cup Dried Sorrel2 cups Brown Sugar1 tsp Ground Ginger1/4 cup Cinnamon1 vanilla podZest of 1 OrangeBoiled Water1 beaten Egg1 Slice Puff Pastry2 Lbs BrieTo serve Sorrel Jam1 tsp WaterStepsStep-by-step0 of 20 done1Combine sugar, sorrel, lemon zest, water in a medium sized pot.2Bring to a boil as petal becomes soft3Reduce heat, and cook until thickened.4Let it rest before using on brie5Baked brie instructions6You 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.7Add a generous portion of jam to the top of the wheel, or one side of the sandwich8Roll dough out with a rolling pin on a floured surface9Trim excess dough. You can also use it to decorate .10Wrap 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.11Carefully 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.12The brie can be prepared up to this point and refrigerated for 2 days before baking.13Be sure to bring the brie to room temperature before baking.14Preheat the oven to 400° F.15Combine the egg and water and brush the mixture over the top and sides of the pastry.16Add design from leftover dough if you'd like, and brush with egg mixture17You 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.18Make my jam a day ahead, so I don’t feel rushed and the jam will have time to settle.19Add the jam to the center of the brie by slicing the brie in half and having the jam as a filler.20Next time, I’ll use a larger pot, so that I don’t need to add water frequently to tenderize the sorrel.NotesSorrel jam instructionsSource: TheMealDB
