Imperial Sugar
Dixie Crystals

Baked Brie with Balsamic Glazed Strawberries


  • 1 1/2 cups balsamic vinegar
  • 6 tablespoons Dixie Crystals Extra Fine Granulated Sugar
  • 1 teaspoon vanilla extract
  • 1 8-ounce brie
  • 1 sheet puff pastry (1/2 package)
  • 1 egg
  • 1 pint strawberries, sliced to desired size


      1. Preheat oven to 400°F.
      2. Prepare balsamic vinegar reduction first as it keeps for weeks. In a small saucepan bring to a boil vinegar and sugar until reduced to a thick syrup with a similar consistency as molasses. About 10-15 minutes depending on size of pan and heat source used.
      3. Remove from heat and add vanilla. Set aside. Once cooled, if  mixture is too thick, liquefy with a few drops of water.
      4. Remove puff pastry sheet from freezer and allow thawing for approximately 10 minutes or soft enough to unfold.
      5. Line a baking sheet with a piece of parchment paper. Set aside.
      6. On a lightly floured surface, roll dough (still very cold) to about 20% larger.
      7. Place Brie round onto dough and cut dough using a pizza wheel 2.5-inch wider than Brie.
      8. Grab dough edge and fold towards center of brie. Continue until all dough is wrapped around brie. 
      9. Turn Brie upside down and place on cookie sheet.
      10. Beat egg and brush surface of puff pastry wrapped Brie.
      11. With remaining dough cut leaves. (If needed return to freezer for a few minutes to make this easier.)
      12. Using a paring knife cut veins into leaves and place on brie. Brush with egg wash and place in oven.
      13. Bake for approximately 30-35 minutes. Puff pastry should be deep golden light brown color. Removing it too soon from oven will result in a soggy puff pastry.
      14. If cooled balsamic glaze seems too thick, dilute it with a few drops of water. Cut strawberries in desired size. Toss with balsamic glaze.
      15. Top Brie with balsamic glazed strawberries just before serving. 

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