6 oz California Giant Blackberries
6 oz California Giant Raspberries
½ cup California Giant Blueberries
8 oz round Brie
1 puff pastry sheet (refrigerated or defrosted if frozen)
1 egg
1 tbsp milk
1 tsp fresh thyme leaves
3 tbsp granulated sugar
Prep Time: 20 mins
Cook Time: 40 mins
Servings: 6–8
1 Preheat oven to 400º F and line a medium baking sheet with parchment paper.
Set aside.
2 Mix egg plus 1 tbsp of milk to make egg wash and set aside.
3 Unroll refrigerated puff pastry into an 11" square (lightly dust surface with flour as needed). Place Brie in center of puff pastry. Bring one corner of pastry up to the center of the Brie circle and continue wrapping and folding the pastry around the Brie to make a wheel. Brush the pastry with egg wash and gently score the top of the pastry with a sharp knife.
4 Place wrapped Brie on lined baking sheet and bake for about 25–30 minutes, or until pastry is golden brown. Remove from oven and let rest for 5–10 minutes before serving.
5 While the pastry is baking, make the mixed berry sauce: In a small saucepan over medium heat, add blackberries, raspberries, blueberries, and thyme leaves. Allow berries to begin to bubble, then stir in sugar and reduce heat to low; simmer for 15 minutes while occasionally mashing berries with back of wooden spoon. Remove from heat to cool and allow berry sauce to thicken.
6 Once Brie has rested on baking sheet, spoon berry sauce over Brie and serve with crackers, baguette slices, pita chips, etc. Enjoy!
To learn more about California Giant Berry Farms, visit www.calgiant.com
