Gluten-free Brie cranberry
Gluten-free Brie cranberry
This spectacular pastry combines soft and aromatic brie cheese with sweet cherry jam. Finish the look with a sprinkle of walnut kernels and rosemary before serving fresh from the oven!
Ingredients
250 g milk cream
250 g soft butter
0,5tspbaking powder
0,5 tl salt
1 pcs egg for buttering
- Stuffing
200 g brie cheese
cherry jam
20-40 g walnuts
1 pcs egg
Rosemary (fresh for decoration, dried is fine)
Preparation
- Mix the soft butter and quark until smooth.
- Stir the baking powder and flour mix into the mixture. Shape the dough into a thick rectangle and leave to harden, wrapped in cling film, in the fridge for at least an hour before baking.
- Take about half of the dough and put the rest in the freezer, if you are not baking pies right away. Roll the dough into a square about 3 mm thick. Use flour to help you. Turn the dough over and add flour to the table between turns. Clean up the edges of the dough by cutting off the excess dough with a knife.
- Make four incisions in the middle of the plate, for example with a pizza cutter, creating eight triangles. If you have a round dish of the right size at home, you can lightly press the bottom of the dough in the middle so that the lines are the same length.
- Spread the jam over the dough in a circle and place the briquettes on top of the jam. The edges of the circle should almost reach the sides of the square from the centre of the sides. Sprinkle the crushed walnuts and some rosemary on top. Fold the outside corners of the square over the filling and turn the inner triangles of the square to cover the other areas. The dough should not cover the cheese completely.
- Brush with egg and sprinkle with rosemary for decoration. Bake at 200°C for about 15 minutes.
- Sprinkle more nut crumbs on top if you like and garnish with fresh rosemary sprigs. Cut into pieces, but leave in shape. Serve fresh from the oven!
