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PUFF PASTRY SPREAD Recipe

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This recipe for PUFF PASTRY SPREAD is from Monterey Church of Christ, 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 egg
1 Tbsp. water
1/2 of a 17.3 oz. pkg. Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed
1/2 cup apricot preserves or seedless raspberry jam
1/3 cup dried cranberries
1/4 cup toasted sliced almonds
1 - 13 to 16 oz. Brie cheese round
1 pkg. (13 oz.) Pepperidge Farm Entertaining Quartet Distinctive Crackers
Directions:
Directions:
1. Heat oven to 400º. Beat the egg and water in a small bowl with a fork.

2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14" square. Spread the preserves on the pastry to within 2" of the edge. Sprinkle with the cranberries and almonds.

3. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover.Trim the excess pastry and press to seal. Brush the seam with the egg mixture.

4. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.

5. Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes.

6. Serve with crackers.

 

 

 

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