Baked Brie with cranberries and rosemary

Step 1/3

• 2½ tbsp dried cranberries
• 12½ g walnuts
• 2½ sprigs rosemary
• 1 tbsp cranberry sauce
• salt
• pepper

• oven
• cutting board
• knife
• bowl

Preheat oven to 200°C/390°F. Roughly chop dried cranberries and walnuts, finely chop rosemary, and transfer to a bowl. Add cranberry sauce, salt, and pepper and mix well.

Step 2/3

• ½ Brie cheese
• ½ sheet puff pastry sheet
• ½ egg yolk

• rolling pin
• pastry brush

Roll out puff pastry, add cranberry mixture to the center, and place Brie on top. Brush edges of the pastry with egg yolk. Moving clockwise, fold edges into center and pat down the seams. For decoration, cut two lengths of pastry and twist together. Place the twist in a ring around the top edge of the pastry. Make another twist and attach it beneath the first one. Then, roll small balls of pastry and place them on the edge of the twist, using the egg yolk as glue. Transfer Brie to a lined baking sheet and bake in preheated oven at 200°C/390°F for approx. 25 min.

Step 3/3

• 60 g lamb's lettuce
• ½ tbsp olive oil
• ¼ tsp mustard
• 1 tbsp pumpkin seed oil
• ½ tbsp balsamic vinegar
• ⅛ tsp sugar
• salt
• pepper

• baking sheet
• parchment paper
• bowl (large)
• whisk

In the meantime, to make the salad, add olive oil, mustard, pumpkin seed oil, balsamic vinegar, sugar, salt, and pepper to a large bowl and mix. Add lamb’s lettuce and toss well to coat with the dressing. Serve with the warm baked Brie and enjoy!

Enjoy your meal!