Baked Brie with Sorrel Jam

Steps

1. 1
   Step 1:

   Combine the sugar, sorrel, lemon zest, and water in a medium-sized pot.

2. 2
   Step 2:

   Bring to a boil as the sorrel petals become soft.

3. 3
   Step 3:

   Reduce the heat and cook until thickened.

4. 4
   Step 4:

   Let the sorrel jam rest before using it on the brie.

5. 5
   Step 5:

   Slice the brie in half to create a sandwich-like effect, or leave the brie wheel intact and trim the top rind.

6. 6
   Step 6:

   Add a generous portion of jam to the top of the wheel or to one side of the brie sandwich.

7. 7
   Step 7:

   Roll the dough out with a rolling pin on a floured surface.

8. 8
   Step 8:

   Trim the excess dough; reserve it to decorate if desired.

9. 9
   Step 9:

   Wrap the pastry around the sides and over the top of the cheese wheel, pressing the dough edges together to form a tightly sealed package.

10. 10
    Step 10:

    Carefully flip the dough-wrapped cheese so the gathered dough is on the bottom.

11. 11
    Step 11:

    Place the package seam-side down on a baking sheet sprayed with non-stick cooking spray.

12. 12
    Step 12:

    If desired, refrigerate the prepared brie for up to 2 days before baking.

13. 13
    Step 13:

    Bring the brie to room temperature before baking.

14. 14
    Step 14:

    Preheat the oven to 400°F.

15. 15
    Step 15:

    Combine the egg and water, then brush the mixture over the top and sides of the pastry.

16. 16
    Step 16:

    Add a design from the leftover dough if desired, and brush it with the egg mixture.

17. 17
    Step 17:

    You can use leftover sorrel pulp from juicing to make the jam; it will be less acidic and brighter red.

18. 18
    Step 18:

    Make the jam a day ahead so it has time to settle.

19. 19
    Step 19:

    For a filled brie, slice the brie in half and add the jam to the center as a filling.

20. 20
    Step 20:

    Use a larger pot if needed so water does not need to be added frequently to tenderize the sorrel.