Brandied Raisin Brie

TO MAKE THE PASTRY

Step 1: Combine flour and salt in a bowl. Add 1 1/2 Tbsp melted butter and cut in till mixture is mealy and evenly distributed.

Step 2: Pour in water and mix until dough becomes a soft ball.

Step 3: Score top, wrap and chill for 20 minutes.

Step 4: Roll out 1 1/3 cups of butter between two sheets of parchment or plastic until it is about a 3 by 5-inch rectangle. Chill for a few minutes.

Step 5: On a lightly floured surface, roll out flour dough to a rectangle about 8 by 10-inch rectangle.

Step 6: Place flattened butter in the centre of the dough and fold up edges of dough so that no butter is exposed.

Step 7: Roll out gently to stretch the rectangle shape longer.

Step 8: Fold pastry into thirds, one layer overlapping the other.

Step 9: Wrap and chill for an hour.

Step 10: Roll pastry again into a rectangle, about ½-inch thick. Fold long edges over so they meet in the middle and then fold again, just like a book.

Step 11: Wrap and chill for an hour.

Step 12: Repeat process again folding in three, and once more time folding in book fold, chilling for a while after each roll.

TO MAKE THE FILLING

Step 13: Let raisins steep in 3 Tbsp brandy and orange zest for 20 minutes.

Step 14: Roll out puff pastry to a circle about 1/4-inch thick and sprinkle raisins in centre of pastry.

Step 15: Mix remaining 1 Tbsp brandy with honey and brush over surface of brie.

Step 16: Turn honey-side down over raisins and bring up edges of pastry to cover brie, trimming excess dough and using egg wash to seal.

Step 17: Turn pastry parcel onto a parchment lined baking sheet and brush with egg wash.

Step 18: Preheat oven to 425°F

Step 19: Bake for 50 to 60 minutes, until pastry is a rich golden brown.

Step 20: Let sit for 20 to 30 minutes.

Step 21: Serve warm!