SERVES: 8 | COOK TIME: 0-30 min | METHOD: Baked
- 1 8 - 10 ounce wheel brie cheese (rind left on)
- 1 egg (beaten)
- 1/2 cup flour
- 1 teaspoon oil
- 2 puff pastry sheets (thawed but still cold)
- side dipping options: apples, raspberries, salted dark chocolate bark, crackers
- 2 tablespoons sugar
- 1 pint black berries
Stabilize your grill at 400°F - 425°F (go direct or indirect - I chose direct).
Dust a work surface with a small amount of flour. Unwrap the puff pastry and place it on the floured surface. Toss a bit of flour on the rolling pin and roll out the puff pastry into a large to fully cover the cheese wheel.
To make the blackberry compote, combine, macerate, and reduce the following ingredients for 10 minutes over medium heat.
- 1 pint Black Berries
- 2 tablespoons Sugar
Place the round of brie in the middle of the pastry. Top the wheel with compote and fold the corners over the brie, forming a layered design. Use your hand to gently press the edges against the brie to tighten the wrapping against the cheese. Brush the pastry with the egg wash. Be sure to get the sides and around the folds.
Slightly oil the bottom of a cast iron pan and transfer the wrapped brie to the cast iron pan. Place the cast iron on the grill grates and close the dome. Damper the Kontrol Tower and draft door to stifle any flames and control temperature to around 400°F.
Bake until the pastry is deep golden-brown, roughly 30 minutes (don’t worry if some cheese begins to melt out. It adds to the theater of the dish).
Once fully heated through, transfer the cast iron to the presentation platter and arrange with sliced apples and crackers to break into the delicious melty cheese.
This baked brie is best cooked using Kamado Joe Grills.