Ingredients

• 1 cup dried sorrel (hibiscus)
• 2 cups brown sugar
• 1 tsp ground ginger
• 1/4 cup ground cinnamon
• 1 pod vanilla bean
• from 1 orange orange zest
• about 2 cups, as needed boiling water
• 1 egg, beaten
• 1 tsp water
• 1 puff pastry sheet
• 2 lbs (1 wheel) brie

Equipment

• Medium saucepan
• Rolling pin
• Baking sheet
• Pastry brush
• Sharp knife

Instructions

1. Combine the brown sugar, dried sorrel, ground ginger, cinnamon, split vanilla bean, and orange zest in a medium saucepan, then pour in enough boiling water to just cover, about 2 cups.
2. Bring to a boil over medium-high heat and cook until the sorrel petals soften and release their color, about 5 minutes, adding a splash more water if it looks dry.
3. Lower the heat and simmer, stirring now and then, until the mixture thickens to a spoonable jam, about 20 to 25 minutes, so it holds its shape on the brie instead of running off.
4. Let the jam cool completely before using. Making it a day ahead gives it time to settle and thicken further.
5. Slice the brie wheel in half horizontally like a sandwich, or leave it whole and trim just the top rind so the jam can soak in.
6. Spread a generous layer of cooled sorrel jam over the cheese (between the halves if you split it, or over the top if you left it whole).
7. Roll out the puff pastry on a lightly floured surface until it is big enough to wrap the whole wheel, then trim any excess (save scraps for decorating).
8. Wrap the pastry up and over the brie, pressing the edges together firmly to seal it into a tight package with no gaps.
9. Flip the package seam side down onto a baking sheet coated with nonstick spray so the smooth top faces up.
10. Beat the egg with 1 teaspoon water, then brush it over the top and sides of the pastry for a shiny, golden finish. Add cutout shapes from the scraps and brush those too.
11. Preheat the oven to 400 degrees F and bring the wrapped brie to room temperature (this can be refrigerated up to 2 days ahead before baking).
12. Bake until the pastry is deep golden and puffed, about 25 to 30 minutes. Let it rest 10 minutes before cutting so the melted cheese sets slightly.