Brandied Raisin Brie Recipe

Name: Brandied Raisin Brie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; ¾ teaspoon salt; 1 ½ tablespoons unsalted butter, melted; 1 cup cold water; 1 ⅓ cups unsalted butter, chilled but not cold; 1 cup raisins; 4 tablespoons brandy; 1 teaspoon orange zest; 1 (6 -8 inch) brie round; 2 tablespoons honey; 1 egg; 2 tablespoons water

Servings: persons

3 cups all-purpose flour
¾ teaspoon salt
1 ½ tablespoons unsalted butter, melted
1 cup cold water
1 ⅓ cups unsalted butter, chilled but not cold
1 cup raisins
4 tablespoons brandy
1 teaspoon orange zest
1 (6 -8 inch) brie round
2 tablespoons honey
1 egg
2 tablespoons water

1
To make Pastry: Combine flour and salt in a bowl.
2
Add 1 1/2 Tbsp melted butter and cut in till mixture is mealy and evenly distributed.
3
Pour in water and mix until dough becomes a soft ball.
4
Score top, wrap and chill for 20 minutes.
5
Roll out 1 1/3 cups of butter between two sheets of parchment or plastic until it is about a 3 by 5-inch rectangle.
6
Chill for a few minutes.
7
On a lightly floured surface, roll out flour dough to a rectangle about 8 by 10-inch rectangle.
8
Place flattened butter in the centre of the dough and fold up edges of dough so that no butter is exposed.
9
Roll out gently to stretch the rectangle shape longer.
10
Fold pastry into thirds, one layer overlapping the other.
11
Wrap and chill for an hour.
12
Roll pastry again into a rectangle, about 1/2-inch thick.
13
Fold long edges over so they meet in the middle and then fold again, just like a book.
14
Wrap and chill for an hour.
15
Repeat process again folding in three, and once more time folding in book fold, chilling for a while after each roll.
16
For filling, let raisins steep in 3 Tbsp brandy and orange zest for 20 minutes.
17
Roll out puff pastry to a circle about 1/4-inch thick and sprinkle raisins in centre of pastry.
18
Mix remaining 1 Tbsp brandy with honey and brush over surface of brie.
19
Turn honey-side down over raisins and bring up edges of pastry to cover brie, trimming excess dough and using egg wash to seal.
20
Turn pastry parcel onto a parchment lined baking sheet and brush with egg wash.
21
Preheat oven to 425F
22
Bake for 50 to 60 minutes, until pastry is a rich golden brown.
23
Let sit for 20 to 30 minutes.
24
Serve warm!

967

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups all-purpose flour, ¾ teaspoon salt, 1 ½ tablespoons unsalted butter, melted, 1 cup cold water, and more.

Yes, Brandied Raisin Brie falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brandied Raisin Brie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions