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