Recipe: Brie en Croute with Raspberry Coulis

Brie En Croute with Raspberry Coulis
rec.food.cooking/Mary F (Pud) (1995)
Serves 6-8

A few months before Stephen (or Bucky Doodle, as SO calls him) was born, SO and I decided to take a long "before baby" weekend. We stayed at an Inn in Pennsylvania and went to Lancaster to shop and browse. On the way back to the Inn from Lancaster we found a delightful place for lunch. I had their appetizer (I licked the plate clean, literally!), which was not hard to duplicate here at home.

2 pints fresh raspberries (or one bag of frozen or two frozen cans)
1 lemon juiced
1-2 tablespoons of sugar

1 package of frozen puff pasty shells (6 or 8 to a package)
1 round of brie (small round)
1 egg beaten

1 lemon thinly sliced
Fresh parsley or chives

Raspberry Coulis
Crush the raspberries (do not puree in a blender or processor, the seeds get crushed into the sauce) and strain through a fine sieve to remove the seeds. It is essential that you remove the seeds for a fine texture. You can crush them in a towel and squeeze out the juice (but the towel will be forever stained). Cook the raspberry juice and the sugar over medium heat until slightly thickened (like a light syrup), this could take a little bit of time. Add lemon juice to taste, the Coulis should have a tartness to it. Place the coulis on the serving plates so that a thin layer covers the whole plate.

Brie En Croute
Bake the puff pasty shells according to the directions on the package, but take them out 2-3 minutes before they are done. Let cool and carefully remove the top to each shell. Cut the brie into 6 or 8 wedges (match the number of puff pasty shells). Place a wedge of cheese in each shell, and bake at 350F for a few minutes until the cheese starts to melt. Remove to coulis prepared plates. Garnish with slices of lemon and fresh parsley.