1 TBS THM Gentle Sweet or ½ TBS Pyure Organic Stevia All Purpose Sweetener
½ tsp THM Super Sweet Blend or Pyure Organic Stevia All Purpose Sweetener (for topping)
Instructions
For the Pastry Crust
Mix Baking Blend and salt in medium bowl. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Mix vinegar with water. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all blend is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Dust rolling surface with baking blend. Shape into flattened round on lightly dusted surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
Process to assemble Brie and Berries
Preheat oven to 350^ F.
Roll Pastry between 2 pieces of parchment paper into a 8-10" circle.
Remove Brie from wrapper
Place Brie on the pastry circle.
Spoon 2 TBS of Jelly on top of the brie wheel.
Fold dough around Brie. Cut and form Pastry as needed, you can seal breaks in the pastry by pressing it back together.
(roll out scraps and cut decorative elements from this to place on top of covered cheese wheel.)
Place decorative pastry elements on top of sealed wheel.
Sprinkle ½ tsp THM Super Sweet Blend or Pyure on finished Crust
Bake until golden or approximately 20 minutes at 350^ F
Remove from oven and allow to cool slightly before transferring to serving plate.
Notes
***Freeze Brie for 15 minutes prior to slicing horizontally and spooning an additional 2 TBS of Jelly between layers) *** Serve with Additional Berries or Swiss Crackers from the Trim Healthy Mama CookBook **** This is an S treat for those following a Trim and Healthy Lifestyle.