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"The belly rules the mind."--Spanish Proverb

Brie, Pear & Walnut Braid Recipe

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This recipe for Brie, Pear & Walnut Braid is from Myrtle's Cookbook, 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:  
1/2 pkg Tenderflake Puff Pastry
1 Tbsp Olive Oil
1 tsp unsalted butter
1 onion sliced
\1 tsp sugar
1/4 cup chopped toasted walnuts
2 Tbsp chopped dried cranberries
2 tsp dijon mustard
4 oz brie cheese thinly sliced
1 pear, peeled and thinly sliced
2 eggs, beaten
Directions:
Directions:
Heat oil and butter in large skillet over medium heat. Add onion and sugar, cook 20 - 30 min until caramelized. Add walnuts and cranberries. Remove from heat and set aside. On floured surface roll out puffpastry to 12" x 9" rectangle. Spread the mustard along the middle third of the pastry, top with onion mixture. Top with Brie and pear. Starting at the outside long edge of the pasty make diagonal cuts 1" apart almost to the filling. Repeat on the other side in the opposite direction. Fold one piece over the other like a braid. Brush braid with beaten egg. Place on parchment paper-line baking sheet. Bake at 450 for 25 minutes until golden and pears are tender.

 

 

 

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