Tuesday, June 14, 2011

Brie en Croute

by Katie Nunnally

13.2 ounce round of brie cheese
1/2 package of puffed pastry (1 sheet)
1/4 cup toasted almonds
1/3 cup craisins
1 egg
1 tablespoon water
1/2 cup raspberry preserves

Thaw pastry sheet at room temp for 30 minutes. Preheat oven to 400. 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 edge. Spread preserves to within 1 inch of edge. Sprinkle cranberries and almonds over preserves. Put cheese in center. Brush edge of circle with egg mixture. Fold two opposite edges over cheese. Fold other 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 2o minutes or until golden. Let stand 45 minutes. Serve with crackers.

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