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Apple Raisin Chutney-Filled Brie (Sev Paneer)

Apple Raisin Chutney-Filled Brie (Sev Paneer)
  • 6 ServingsServings


  • California Raisin Chutney
  • 1 package (15-ounce) California golden raisins
  • 1 c. water
  • 1/2 tsp. black peppercorns
  • 2 tsp. cumin seeds
  • 1 tbsp. minced garlic
  • 1 c. granulated sugar
  • 1/4 c. white vinegar
  • 2 tbsp. chopped sun-dried tomatoes (packed in oil)
  • 1/2 tsp. cayenne pepper
  • 1-1/2 tsp. dried basil
  • 1/4 tsp. ground cardamom
  • 2 tsp. salt
  • 1 tbsp. minced gingerroot
  • 1 tsp. fennel seeds


  • 1 (8-ounce) wheel Brie (plain)
  • 1/2 cup finely chopped Granny Smith apples
  • 1/3 cup California Raisin Chutney (above)
  • 1 (12-inch) square thawed, frozen puff pastry
  • 1 large lightly beaten egg
  • 2 tablespoons water


1 Soak California golden raisins in lukewarm water for 30 minutes, until they are plump.
2 In a spice or a coffee grinder, grind black peppercorns and cumin and fennel seeds. Set aside.
3 In a food processor, coarsely chop soaked California golden raisins.
4 In a medium saucepan, heat California golden raisins, gingerroot, garlic, sugar and vinegar on medium-high for 5 minutes. Add the remaining ingredients and cook on medium heat about 10 minutes until syrup is thick and sticks to the spoon. Store Chutney in jars and refrigerate.
5 Heat oven to 375°F.
6 In small mixing bowl, combine apples and chutney. Spoon into center of Brie.
7 On lightly floured surface, roll puff pastry into 12-inch circle. Place Brie in center and lift pastry sheet edges to form a "twist tie". Pinch off excess dough and gently smooth ends for finished appearance.
8 Combine egg and water to make egg wash. Brush pastry liberally.
9 Bake on ungreased baking dish 25 to 30 minutes or until golden brown. Serve immediately.

Source: California Raisin Marketing Board

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