Brie in puff pastry

By Chef Raffaele Dall'Erta of Hamptons (

Aired December 20, 2011

1 wheel of brie

1 sheet puff pastry dough

10 dried black mission figs

1 cup of port

1 Tbsp. sugar

1 egg

Combine figs, port, and sugar in a saucepan. Simmer over medium heat until figs are supple. Allow figs to cool down and then chop into small pieces. Cut brie in half (top and bottom). Cover bottom portion of brie with chopped figs. Place other portion of brie on top of figs (like a sandwich). Roll puff pastry dough with rolling pin until 1/8 in. thickness. Place brie in the center of pastry dough and wrap each corner of dough around the brie until it is completely covered. Turn wrapped brie over and place on wax sheet of paper. If you have any extra pastry dough, you can use it to garnish. Chill for 2 hours. Brush brie/pastry with egg before baking. Bake brie at 375 degrees until golden brown, approximately 10 minutes. Serve warm with crackers