Brie En Croute
- 1/2 package Pepperidge Farm frozen puff pastry sheets (1 sheet)
- 1 egg
- 1 tbsp. water
- 1/2 cup apricot preserves or seedless raspberry jam
- 1/3 cup dried cranberries, softened
- 1/4 cup sliced almonds, toasted
- 1 Alouette Baby Brie (13.2) ounces
- Soften cranberries by mixing dried cranberries and 1/2 cup hot water. Let stand 1 minute and pat dry.
- Preheat oven to 400 degrees F. Thaw pastry sheet at room temperature, about 30 min. Mix egg and water.
- Unfold pastry sheet on lightly floured surface. Roll into 14" square. Cut off corners to make a circle. Spread preserves to witihin 1" of pastry edge. Springly cranberries and almonds over preserves. Top with cheese. Brush edge of circle with egg mixture. Fold two opposite side over cheese. Trim remaining two sides to 2" 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 and bake for 20 min, or until golden. Let stand 1 hr. Serve with water crackers
frozen puff pastry sheets, egg, water, apricot preserves, cranberries, almonds
Taken from www.epicurious.com/recipes/member/views/brie-en-croute-1251715 (may not work)