Holiday Brie en Croute

SUBMITTED BY: Campbell's Kitchen

"This pastry-wrapped soft cheese can be served year 'round. Baked until the cheese melts, this elegant appetizer is topped with dried cranberries, apricot preserves and toasted almonds. Serve with crackers to a grateful crowd."

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/2 package Pepperidge Farm® Puff Pastry Sheets
1 egg
1 tablespoon water
1/2 cup apricot preserves or raspberry jam
1/3 cup dried cranberry, softened*
1/4 cup toasted sliced almonds
1 (13.2 ounce) round Brie cheese
1 (26 ounce) package Pepperidge Farm® Entertaining Cracker Quartet Collection

READ REVIEWS (6)

DIRECTIONS

Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees F. 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 edge of circle with egg mixture. Fold two opposite sides over cheese. Trim remaining two sides to 2 inch 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 1 hour. Serve with crackers.

TIP

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

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 19, 2007 by PACW808

Awesome recipe! I was a little skeptical of letting it cool for 1 hour, but it was still warm! It was very buttery tasting. I used pan-roasted slivered almonds instead of the sliced almonds for a slightly different crunch (and it was what I had). Very good for taking to a party. Serve with dried french bread slices you can make in the oven ahead of time.

2 users found this review helpful

Reviewed on Jan. 21, 2008 by Mama Cass

This is my favorite way to eat brie (so far)! The sweet and slightly tangy flavors of the raspberry and cranberry are a perfect fit for the pungent flavor of the brie. I was in a hurry to eat it and didn't wait the recommended hour, and that was a mistake since the melted cheese then leaked out.

1 user found this review helpful

Reviewed on Mar. 9, 2008 by MonaG

I have never had a recipe raved about as much as this one. Thanks for making me a star for a day!

0 users found this review helpful

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