Apple Raisin Chutney-Filled Brie (Sev Paneer)

apple_raisin_chutney-filled_brie_(sev_paneer)
California Raisin Marketing Board
http://pgoarelish2.files.wordpress.com/2011/04/apple_raisin_chutney-filled_brie_sev_paneer.jpg?w=150
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 40 mins

Ingredients

California Raisin Chutney:
1 (15-ounce) package California golden raisins
1cup water
1/2teaspoon black peppercorns
2teaspoons cumin seeds
1tablespoon minced garlic
1cup granulated sugar
1/4cup white vinegar
2tablespoons chopped sun-dried tomatoes (packed in oil)
1/2teaspoon cayenne pepper
1 1/2teaspoons dried basil
1/4teaspoon ground cardamom
2teaspoons salt
1tablespoon minced ginger root
1teaspoon fennel seeds
Brie:
1 (8-ounce) wheel Brie (plain)
1/2cup finely chopped Granny Smith apples
1/3cup California Raisin Chutney (above)
1 (12-inch) square thawed, frozen puff pastry
1large lightly beaten egg
2tablespoons water

Instructions

  1. California Raisin Chutney: Soak California golden raisins in lukewarm water for 30 minutes, until they are plump. In a spice or a coffee grinder, grind black peppercorns and cumin and fennel seeds. Set aside. In a food processor, coarsely chop soaked California golden raisins.
  2. In a medium saucepan, heat California golden raisins, gingerroot, garlic, sugar and vinegar on medium-high for 5 minutes. Add the remaining ingredients and cook on medium heat about 10 minutes until syrup is thick and sticks to the spoon. Store Chutney in jars and refrigerate.
  3. Brie: Heat oven to 375F. Scoop out center portion of Brie and discard; smooth out bottom. In small mixing bowl, combine apples and chutney. Spoon into center of Brie. On lightly floured surface, roll puff pastry into 12-inch circle. Place Brie in center and lift pastry sheet edges to form a “twist tie.” Pinch off excess dough and gently smooth ends for finished appearance. Combine egg and water to make egg wash. Brush pastry liberally. Bake on ungreased baking dish 25 to 30 minutes or until golden brown. Serve immediately.

Recipe courtesy of the California Raisin Marketing Board

Nutritional Info *per serving

  • Glycemic Load 23.30
  • Calories 730
  • Fat 28g
  • Saturated Fat 9g
  • Polyunsaturated Fat 10g
  • Monounsaturated Fat 7g
  • Cholesterol 70mg
  • Sodium 1150mg
  • Potassium 710mg
  • Carbohydrate 112g
  • Fiber 4g
  • Sugars 77g
  • Protein 15g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 10%
  • Calcium 15%
  • Iron 20%
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