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PASTRY-WRAPPED CRANBERRY BRIE version II Recipe

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This recipe for PASTRY-WRAPPED CRANBERRY BRIE version II is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Pepperidge Farm frozen puff pastry sheet
1 egg
1 T. water
1/2 c. apricot preserves or seedless raspberry jam
1/3 c. dried cranberries, softened
1/4 c. sliced almonds, toasted
1 Brie cheese round (about 1 pound)

sturdy crackers
Directions:
Directions:
Preheat oven to 400º.

Thaw one pastry sheet at room temperature 40 minutes. (One sheet will be leftover, and can be refrozen for later use.) Mix egg and water. Unfold pastry sheet on lightly floured surface. Roll into 14 inch square. Cut off corners to make a circle. Spread preserves to within 1 inch of pastry edge. Sprinkle 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. 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 10 minutes before serving.

To soften cranberries:
Mix dried cranberries and 1/2 cup hot water in bowl. Let stand 1 minute. Drain and pat dry.

 

 

 

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