Holiday Brie en Croute
Erica
This recipe is as close as I can find to an old recipe I loved from the LATimes that I’ve long since lost.
ingredients
- 1/2 package frozen puff pastry sheets
- 1 egg
- 1 tablespoon water
- 1/2 cup apricot preserves or seedless raspberry jam
- 1/3 cup dried cranberry
- 1/4 cup toasted sliced almond
- 1 (about 1 pound) brie cheese round
directions
- 1
Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
- 2
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut off the corners to make a circle. Spread the preserves on the pastry to within 2 inches of the edge. 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.
- 3
Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with crackers.
Source: Erica
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