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1
To Assemble:Combine flour and salt in a bowl.
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2
Add in 1 1/2 Tbsp melted butter and cut in with fingers till mealy and proportionately distributed (this will help the flour take on the water easily).
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3
Pour in water and mix till dough becomes a soft ball.
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4
Score a cross in the top, wrap and refrigeratefor 20 min.
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5
Lb.
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6
out 1 1/3 c. of butter between two sheets of parchment or possibly plastic till it is about a 3 by 5-inch rectangle.
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7
If you can roll without much resistance, then butter is too soft, and refrigeratefor a few min.
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8
On a lightly floured surface, roll out flour dough to a rectangle about 8 by 10-inch rectangle.
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9
Place flattened butter in the centre of the dough and fold up edges of dough so which no butter is exposed.
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10
Roll out gently to stretch the rectangle shape longer.
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11
Fold over pastry into thirds, one layer overlapping the other.
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12
Wrap and refrigeratefor an hour.
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13
Roll pastry again into a rectangle, about 1/2-inch thick.
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14
Fold long edges over so they meet in the middle and then fold again, just like a book.
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15
Wrap and refrigeratefor an hour.
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16
Repeat process again folding in three, and once more time folding in book fold, chilling for a while after each roll.
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17
For filling, let raisins steep in 3 Tbsp brandy and orange zest for 20 min.
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18
Roll out puff pastry to a circle about 1/4-inch thick and sprinkle raisins in centre of pastry.
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19
Mix remaining 1 Tbsp brandy with honey and brush over surface of brie.
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20
Turn honey-side down over raisins and bring up edges of pastry to cover brie, trimming excess dough and using egg wash to seal.
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21
Turn pastry parcel onto a parchment lined baking sheet and brush with egg wash. You can use extra puff pastry trimmings to make cutout garnishes and draw a pattern on egg washed surface with a skewer.
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22
Dock top of pastry and refrigeratetill ready to serve.
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23
Preheat oven to 425 F. Bake for 50 to 60 min, till pastry is a rich golden.
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24
Let sit for 20 to 30 min.
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25
Serve hot - let everyone help themselves!
