Baked brie cheese with Rupen's Mango Chutney is a delicious appetizer made with store-bought puff pastry sheets. No holiday party is complete without at least one puff pastry appetizer, either savory or sweet. Both our chutneys (Eggplant and Mango) are great for this recipe. Just assemble and bake. Easy!
1 puff pastry sheet, preferably Pepperidge farm brand, thawed in the refrigerator
1/2 bottle Rupen's Mango Chutney
4 oz Brie cheese, thinly sliced in 6 pieces
1 egg, beaten
Pre-heat oven at 350 F.
Line a cookie sheet with parchment paper.
Place the puff pastry sheet on the parchment paper.
Using the folds as a guide (each fold is 1/3rd of the parchment paper), horizontally slit eight pieces (1 inch thick) on the left and right sides of the puff pastry sheet.
Leave the center of the puff pastry sheet intact.
Apply 1/2 bottle of mango chutney onto the center part of the puff pastry. Place the cheese pieces on top of the chutney.
Take each slit from the left side of the puff pastry sheet and the right side, and fold on top of the cheese (it should resemble a blanket fold). Repeat with the remaining slots.
Apply egg wash on top of the puff pastry using a pastry brush.
Bake for 30 minutes or until golden brown. Serve.