Lisa’s Brie en Croûte
This recipe came straight from the Pepperidge Farm website. And I have to confess, so did the photo. The picture I took was too blurry to use.
My beautiful friend and neighbor, Lisa, made it and topped hers with an adorable puff pastry candy cane in place of the poinsettia you see pictured here. What’s not to love?! Cheese, puff pastry, almonds and dried cranberries. Yum!
Tomorrow I’ll finally wrap up with the last recipe and some final thoughts from the 2016 Holiday Appetizer Pot-Luck.
Holiday Brie en Croûte
- 1 egg
- 1 tablespoon water
- 2 tablespoons flour
- 1 sheet of puff pastry, thawed
- 1/2 cup apricot preserves or seedless raspberry jam
- 1/3 cup dried cranberries
- 1/4 cup toasted sliced almonds
- 16-ounce round of Brie cheese
Heat the oven to 400 degrees. Beat the egg and water in a small bowl with a fork.
Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 14-inch square.
Spread the preserves on the pastry in a circle about 1/2-inch larger than the cheese round. Sprinkle with the cranberries and almonds. 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. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.
Bake for 25 minutes or until the pastry is golden brown. Let stand for 45 minutes.
Serve with the crackers.