Baked Brie with Smashed Raspberry Mocktail

This creamy baked brie recipe combined with this easy raspberry mocktail is perfect for the holiday season.

Course Appetizer

Cuisine American-Inspired

Prep Time 10

Cook Time 20

Total Time 30

Servings -6

Calories 350kcal

Preheat the oven to 400F and line a baking dish or baking sheet with parchment paper.
Roll out puff pastry on a lightly floured surface until its large enough to wrap around the wheel of brie (ours was 8x8).
To a parchment lined dish, set the puff pastry centred on the parchment and then set the brie in the centre of the puff pastry. Spoon the fig jam on top of the brie. Fold the corners into the center, gently, and pinch to close (see photos).
Set in the fridge to chill for 10 minutes.
Remove from the fridge and brush the egg wash (whisk egg with 2 tbsp water) and brush the puff pastry, coating the entire outside. Sprinkle the top of the brie with a miture of brown and white sugar.
Bake for 15-20 minutes or until cooked to golden brown. Set aside to cool for 5 minutes before serving. Arrange crackers or sliced baguette around the baked brie and serve warm.

Add a raspberries to a glass with Organika Electrolyte Wild Raspberry. Using a muddler or wooden spoon crush the raspberries with the electrolyte powder.
Scoop crushed ice into the glass on top of the crushed raspberries.
Add your favourite non-alcoholic spirit and then top with cranberry juice, soda water and ginger beer.
Garnish with cinnamon stick and rosemary sprig.

Other serving ideas for baked brie: crostini, fresh fruit or mixed nuts.

Not a fan of fig jam? Try apricot or cranberry jam!