Chestnut Baked Brie
Nothing screams holiday party like melty truffle cheese baked with a layer of chestnut cream under a flakey crust!
Ingredients
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
Method
- Bring the pie dough to room temperature
- In a medium frying pan heat the butter until foamy
- Add the chopped chestnuts with a pinch of salt and black pepper then toast in the butter until golden brown, about 5 minutes
- 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
- Roll the pie dough into a 1/4 inch thick round
- Smear the chestnut cream in the center and then place the cheese in the middle
- Wrap the pie dough around the cheese and transfer to the freezer to chill for 30 minutes
- Heat the oven to 375F
- 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
- Bake until the pastry is golden brown and set, about 35 minutes
- Remove from the oven and let rest 5 minutes before serving
