Instruction

• Sorrel jam instructions Combine sugar, sorrel, lemon zest, water in a medium sized pot
• Bring to a boil as petal becomes soft Reduce heat, and cook until thickened
• Let it rest before using on brie Baked brie instructions You can slice the brie in half to create a sandwich-like effect
• Or you can leave the brie wheel intact and just trim the top rind of the wheel
• Add a generous portion of jam to the top of the wheel, or one side of the sandwich Roll dough out with a rolling pin on a floured surface Trim excess dough
• You can also use it to decorate
• Wrap the pastry up around the sides and over the top of cheese wheel, wrapping completely and pressing the edges of dough together to form a tightly sealed package
• Carefully flip the dough-wrapped cheese over, so that the gathered dough is on the bottom
• Place the package, seam side down, on a baking sheet sprayed with non-stick cooking spray
• The brie can be prepared up to this point and refrigerated for 2 days before baking
• Be sure to bring the brie to room temperature before baking
• Preheat the oven to 400° F
• Combine the egg and water and brush the mixture over the top and sides of the pastry
• Add design from leftover dough if you'd like, and brush with egg mixture You can use leftover sorrel pulp from your juice to make the jam
• It will be a little less acidic and the color will be a brighter red instead of darker red
• Make my jam a day ahead, so I don’t feel rushed and the jam will have time to settle
• Add the jam to the center of the brie by slicing the brie in half and having the jam as a filler
• Next time, I’ll use a larger pot, so that I don’t need to add water frequently to tenderize the sorrel