Puff Pastry Wrapped Brie with Berry Compote

From a few simple ingredients, with careful nurturing, you can create something that rises, and changes.

To inspire your cooking, here is a recipe we think is a perfect pairing for Dough Napa Valley wines, including Chardonnay or Cabernet Sauvignon. Dough can take many forms, and whether the star of the dish or a special component, we think it’s worth showcasing.

PAIRS WITH napa valley

It’s hard to say which wine is the real star of Napa Valley, but why choose? This recipe pairs beautifully with Dough Napa Valley Chardonnay or Napa Valley Cabernet Sauvignon

Puff Pastry Wrapped Brie with Berry Compote

Puff Pastry Wrapped Brie with Berry Compote

The Dough Team
Course Appetizer
Servings 6


The Compote

  • 2 cups frozen mixed berries unthawed
  • ¼ cup packed light brown sugar
  • 1 teaspoon lemon zest
  • ¼ teaspoon ground cinnamon
  • teaspoon ground cardamom
  • teaspoon ground ginger
  • 1 vanilla bean seeds only
  • Pinch of kosher salt
  • 1 tablespoon lemon juice

The Brie

  • 8 oz. triple-cream brie, chilled
  • All-purpose flour for dusting
  • 1 10-inch puff pastry sheet such as Dufour, thawed, but cold
  • 1 large egg
  • Crackers, baguette slices, and fresh fruit for serving for serving


To make the compote:

  • In a medium saucepan, combine the frozen berries, brown sugar, lemon zest, cinnamon, cardamom, ginger, vanilla bean seeds, and salt. Cook over medium heat, stirring frequently and mashing down the larger berries as needed, until the compote is thick and reduced by about half, about 18 minutes. (You should have about 1 cup compote.) Remove from the heat, stir in the lemon juice, and let cool completely.

To make and assemble the brie:

  • Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
  • Use cheese wire or a sharp knife to cut the brie round in half horizontally. Spoon 2 tablespoons of the cooled compote onto the cut side of one of the brie rounds. Place the other brie round, cut side down, on top of the compote. Reserve the remaining compote for serving.
  • Lightly dust a clean work surface with flour, and gently roll out the puff pastry dough so that it’s about ¼-inch thick. Place the brie in the center of the pastry, and wrap the dough around the brie round, so that the brie is fully enclosed in the pastry. Pinch the ends together, and trim off any excess dough. (If you like, use the excess dough to cut out leaves or other shapes for decorating the baked brie.) Chill in the refrigerator for 20 minutes.
  • When you’re ready to bake, place the pastry-wrapped brie on the prepared sheet pan. In a small bowl, beat the egg with 2 teaspoons of water, and brush over the pastry. Bake until the cheese is hot and gooey, and the pastry is golden brown and flaky, about 35 minutes.
  • Let the baked brie rest for 5 minutes, then transfer to a serving platter. Serve warm alongside the remaining compote, crackers, baguette slices, and fresh fruit.
Wine Category Chardonnay, Cabernet Sauvignon
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