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Brie en Croute Recipe

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This recipe for Brie en Croute, by , is from Marlene's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marlene McCracken
Added: Tuesday, January 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 sheet phylo puff pastry
1 T. butter
cup pecans
1/8 tsp. cinnamon
1-8 oz. wheel of Brie
cup brown sugar
1 egg, beaten

Cranberry Sauce
1 can jellied cranberry sauce
10 oz. jar Marmalade
1/4 t. ground ginger
2 cups chopped fresh cranberries
1/3 cup pecans, chopped

Directions:
Directions:
Preheat oven to 375 degrees. Defrost puff pastry for approximately 15-20 minutes and unfold. In a saucepan, melt butter and saute nuts until golden, approx, 4-5 minutes. Add cinnamon and stir until nuts are well coated. Place nut fixture on Brie and sprinkle brown sugar over top. Lay pastry on a flat surface and place Brie in the centre, gather up edges, pressing around the brie and gather the top. Gently squeeze together the excess dough and tie with a piece of kitchen twine.

Brush the beaten egg over top and sides of Brie. Place on cookie sheet and bake 30 minutes, unti pastry is golden. Serve with cranberry sauce and crackers.


Cranberry Sauce
In 2−quart saucepan, over medium heat, use rubber bowl scraper to stir together jellied sauce, marmalade and ginger until melted, about 6−8 minutes. Add the sliced cranberries, keeping sauce on low. Stir often. Continue cooking and stirring often until cranberries are soft. Stir in nuts. When cooled to lukewarm, refrigerate, covered and use with a week to 10 days.

 

 

 

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