Warm brie, jammy strawberries, and delicate pastry come together to make the ultimate baked brie with strawberries - perfect for your dinner party appetiser or post-dinner dessert indulgence.
Place strawberries, sugar, rosewater, vanilla and cloves into a small saucepan. Heat on medium until simmering.
Cook over medium-low heat until berries have liquified and mixture thickens, about 10-15 minutes (15-20 if using frozen berries).
Set aside to cool slightly. Remove whole cloves.
Preheat oven to 200°C / 400° F / 180°C fan forced.
Line a thin baking tray (cookie sheet) with parchment paper.
Place brie on a sheet of puff pastry and top with strawberry sauce. Do this directly on the parchment paper in the baking tray to avoid carrying the pie.
Cut a circle around the brie, leaving approximately an inch (2-3 centimetres) of dough to fold over. Fold pastry dough over the brie and strawberries. Use offcuts to seal the top if the dough does not cover the entire filling. Make decorations, if desired, with any left over puff pastry.
Brush with egg wash and bake for 25-30 minutes, or until pastry is golden brown and puffed.
Serve with crackers, fruits, or nuts, as desired.
Rosewater and vanilla are my go-to ingredients here for an added level of flavour.
You can choose to omit the 1tsp vanilla and increase rosewater to 2 tsp. Alternatively, you can choose to omit the 1tsp rosewater and increase vanilla to 2tsp.
Both these flavourings are optional however, and you can choose to omit them completely. You can also replace them with a different flavour such as orange blossom water, cinnamon, or lemon.