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Main Menux


January 25, 2023

Pastry Wrapped Ile De France Brie With Bacon & Date Chutney

Servings 6


  • ½ cup Chopped Medjool Dates (about 6 dates)
  • 4 Slice Thick-Cut Bacon, Cooked until Crisp and Crumbled (1/4 cup)
  • 2 tbsp Mango Chutney, Chopped
  • ¼ cup Chopped Walnuts
  • ½ tbsp Chopped Fresh Rosemary
  • 1 Shet Ready Rolled Refrigerated Pie Crust ( 1/2 15oz. PKG.)
  • 1 Ile De France Brie Cheese (7.7 oz)
  • 1 Large Egg, Beaten Rosemary Sprigs, for Garnish


  • In a medium bowl, stir together dates, bacon, chutney, walnuts and rosemary. Finely chop or grind remaining 1/4 cup walnuts and place in a smaal dish.
  • Place pastry on a board. Mound date mixture in center and spread level to 4" circle. Place Brie on top. Brush exposed pastry with water.
  • Gather and pleat pastry to cover Brie. Snip off excess dough with kitchen shears. Press with hands to flatten and seal sems. Invert onto parchment-lined baking sheet.
  • Preheat oven to 400°F. Bake for 20 minutes; brush with egg and bake 5 minutes more or until golden brown. Set aside to cool slightly, about 30 mintues. Transfer to platter and garnish with rosemary sprigs. Use a serrated knife ro cut into wedges.
    Make ahead: Recipe can be assembled and refrigerated, wrapped airtight, one day in advance up to and including Step 3. Or, double the recipe and freeze one for another occasion.TIP: Cut out decorative leaves with pastry scraps to decorate top of pastry.

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