A festive and elegant appetizer, perfect
for the holidays or when you want to make any occasion just a
bit more special.
Baked Cranberry
Brie
- Pastry:
- 3/4 cup all-purpose flour
1/4 cup butter, softened
1 (3-ounce) package cream cheese, softened
Brie Filling:
- 1 (8-ounce) 4-inch diameter
round Brie cheese with the rind intact*
3 tablespoons whole berry cranberry sauce (or use your favorite
preserves such as apricot or cherry)
2 tablespoons chopped almonds, pecansj or hazelnuts, toasted
Egg Wash:
- 1 large egg
1 teaspoon water
Accompaniments:
- Apple or pear slices
Assorted crackers
- In a large mixing bowl,
beat flour, butter and cream cheese at low speed, scraping bowl
often, until mixture is blended and forms into dough. Divide
pastry dough in half; form into balls and wrap in plastic food
wrap. Refrigerate until firm (1 hour).
- Heat oven to 400°F
(200°C).
- Roll each pastry ball
out on a lightly floured surface to 1/8-inch thickness. Cut each
into 8-inch circles (use excess pastry dough to decorate).
- Place 1 pastry circle
on an ungreased baking sheet. Place Brie on center and spread
cranberry sauce over top of Brie cheese; sprinkle with toasted
nuts. Top with other pastry circle. Pinch edges of pastry to
seal and flute edges. If desired, decorate top cut-out shapes
formed from the excess pastry dough.
- For Egg Wash: Beat egg
with water in small bowl and brush the top and sides of pastry.
- Bake for 15 to 20 minutes
or until golden brown. Remove from baking sheet immediately.
Let stand 30 minutes to allow cheese to set.
- Serve with apple or pear
slices and crackers.
Makes 6 to 8 servings.
* The rind is edible and
helps to keep its shape in the pastry.
Cook's Tip: Toast nuts
in a heavy skillet over medium-low heat until golden and fragrant.
