Pastry Wrapped Ile de France Brie with Bacon & Date Chutney


This golden pastry-crusted Brie is stuffed with a luscious combination of flavors and textures – creamy dates, crisp bacon, crunchy walnuts and rich Brie. Make it ahead for effortless entertaining.
recipe image
Add to Favorites My Favorites Email this recipe Print this recipe


* 1/2 cup chopped Medjool dates (about 6 dates)
* 4 slices thick-cut bacon, cooked until crisp and crumbled (1/4 cup)
* 2 Tbsp. Mango chutney, chopped
* 1/4 cup chopped walnuts
* 1/2 Tbsp. Chopped fresh rosemary
* 1 sheet ready rolled refrigerated pie crust (1/2 15 oz. Pkg.)
* 1 Ile de France® Brie cheese (7.7 oz.)
* 1 large egg, beaten
Rosemary sprigs, for garnish


1 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 small dish.
2 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.
3 Gather and pleat pastry to cover Brie. Snip off excess dough with kitchen shears. Press with hands to flatten and seal seams. Invert onto parchment-lined baking sheet.
4 Preheat oven to 400ºF. Bake for 20 minutes; brush with egg and bake 5 minutes more or until golden brown. Set aside to cool slightly, about 30 minutes. Transfer to a platter and garnish with rosemary sprigs. Use a serrated knife to 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.