Chestnut Baked Brie

Nothing screams holiday party like melty truffle cheese baked with a layer of chestnut cream under a flakey crust!

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2 tbsp butter
1 jar peeled chestnuts, roughly chopped
1/4 cup amaro or brandy
2 tbsp maple syrup
1 wheel truffle shuffle or other bloomy rind cheese
1 ball pie dough
1/4 cup heavy cream


  1. Bring the pie dough to room temperature
  2. In a medium frying pan heat the butter until foamy
  3. Add the chopped chestnuts with a pinch of salt and black pepper then toast in the butter until golden brown, about 5 minutes
  4. Add the amaro and cook until evaporated then remove from the heat and add the maple syrup and blend in a food processor until smooth adding a tablespoon of water at a time as needed to blend
  5. Roll the pie dough into a 1/4 inch thick round
  6. Smear the chestnut cream in the center and then place the cheese in the middle
  7. Wrap the pie dough around the cheese and transfer to the freezer to chill for 30 minutes
  8. Heat the oven to 375F
  9. Just before baking brush the crust with the heavy cream and sprinkle with salt and black pepper and cut some steam holes in the top of the dough
  10. Bake until the pastry is golden brown and set, about 35 minutes
  11. Remove from the oven and let rest 5 minutes before serving