Preheat the oven to 350° F. Slice the shallots into julienne, chop the sausages and figs into small cubes, drain the raspberries, and finely chop the rosemary. Mix the fruits with water, balsamic vinegar, rosemary, and vanilla in a pan and let it boil while stirring constantly. Let it reduce, add salt and sugar to taste, and remove from heat.
Heat the butter with a splash of oil and sauté the shallots and sausages until cooked.
Roll out the puff pastry with a rolling pin and place it on a greased and floured baking sheet. Cut the brie in half horizontally and place one half in the center of the puff pastry. Add a layer of shallots with sausage and another layer of fruit reduction, then cover with the other half of the cheese.
Gather the corners of the pastry, twist and pinch to seal. Brush with egg and bake for 30 to 35 minutes or until the pastry is golden brown. Let cool for 5 minutes and drizzle with warm maple syrup.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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