Baked Brie with California Raisins

California Raisin Marketing Board
  • Yield: 20 servings
  • Prep: 20 mins
  • Cook: 20 mins


1 wheel of Brie cheese (about 2 pounds), chilled
1/4cup California Raisins
1/4cup port wine
1 egg yolk
1tablespoon water
2tablespoons toasted pecans
1sheet puff pastry, thawed


  1. Bring port wine and raisins to boil in a saucepan; remove from heat and set aside to cool. In small bowl, beat egg yolk with water for egg wash; set aside.
  2. Divide Brie into two layers and separate. Coarsely chop raisins and mix with toasted pecans and spread evenly on bottom layer of Brie and cover with top half of Brie. Roll out puff pastry on lightly floured surface until large enough to cover Brie completely. Place filled Brie in center of dough and wrap Brie, sealing overlapping edges with egg wash. Arrange on greased baking sheet and chill for at least 30 minutes.
  3. To serve, preheat oven to 400F. Brush top and sides with egg wash and bake for 20 to 30 minutes or until golden brown. Let stand a few minutes and serve with baguette slices or toasted croutons.

Recipe courtesy of the California Raisin Marketing Board

Nutritional Info *per serving

  • Glycemic Load 1
  • Calories 240
  • Fat 18g
  • Saturated Fat 9g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 5g
  • Cholesterol 55mg
  • Sodium 320mg
  • Potassium 95mg
  • Carbohydrate 8g
  • Fiber 0g
  • Sugars 2g
  • Protein 11g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 0%
  • Calcium 8%
  • Iron 4%