Baked brie with sorrel jam

Ingredients

• 1 cup Dried Sorrel
• 2 cups Brown Sugar
• 1 tsp Ground Ginger
• 1/4 cup Cinnamon
• 1 vanilla pod
• Zest of 1 Orange
• Boiled Water
• 1 beaten Egg
• 1 Slice Puff Pastry
• 2 Lbs Brie
• To serve Sorrel Jam
• 1 tsp Water

Directions

1. Step 1: Sorrel jam instructions
2. Step 2: Combine sugar, sorrel, lemon zest, water in a medium sized pot.
3. Step 3: Bring to a boil as petal becomes soft
4. Step 4: Reduce heat, and cook until thickened.
5. Step 5: Let it rest before using on brie
6. Step 6: Baked brie instructions
7. Step 7: 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.
8. Step 8: Add a generous portion of jam to the top of the wheel, or one side of the sandwich
9. Step 9: Roll dough out with a rolling pin on a floured surface
10. Step 10: Trim excess dough. You can also use it to decorate .
11. Step 11: 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.
12. Step 12: 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.
13. Step 13: The brie can be prepared up to this point and refrigerated for 2 days before baking.
14. Step 14: Be sure to bring the brie to room temperature before baking.
15. Step 15: Preheat the oven to 400° F.
16. Step 16: Combine the egg and water and brush the mixture over the top and sides of the pastry.
17. Step 17: Add design from leftover dough if you'd like, and brush with egg mixture
18. Step 18: 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.
19. Step 19: Make my jam a day ahead, so I don’t feel rushed and the jam will have time to settle.
20. Step 20: Add the jam to the center of the brie by slicing the brie in half and having the jam as a filler.
21. Step 21: Next time, I’ll use a larger pot, so that I don’t need to add water frequently to tenderize the sorrel.