Holiday Brie En Croute
- ½ package (17/3 oz size) Pepperidge Farm Frozen puff pastry sheets
- 1/3 cup dried cranberries, softened (I don’t soften them)
- ¼ cup toasted sliced almonds
- ½ cup apricot preserves or seedless raspberry jam
- 1 Brie cheese round – about 1 pound
- 1 egg
- 1-tablespoon water
Thaw pastry sheet at room temperature – about 30 minutes. Preheat oven to 400. Mix egg and water and set aside. Unfold pastry on a lightly floured surface. Roll into 14-inch squares (just roll so that you can gather it up around the brie wheel you are using.) Cut off corners to make a circle. Spread preserves to within 1 inch of pastry edge (I usually on spread it over an area that covers the top of the wheel). Sprinkle with cranberries and almonds over preserves. Top with cheese. Brush edges of circle with egg mixture. Fold two opposite sides over cheese. Trim remaining two sides to 2 inches from edge of cheese (I don’t do this but would probably make it smoother – looks just fine the way I do it). Fold these two sides onto the round. Press edges to seal. Place seam-side down on baking sheet. Decorate top with pastry scraps if desired. Brush with egg mixture. Bake 20 minutes or until golden. Let stand 1 hour. Serve with crackers.
(Recipe states soften cranberries; in a bowl dried cranberries and ½ cup hot water. Let stand 1 minute. Drain and pat dry – I don’t do this)
- Serves 12.