The first Friday of every month, my friends and I all gather together to have dinner together. This month's theme is appetizers. Hubby and I were discussing what to bring last night, and he reminded me of this recipe I used to make years back. It's really elegant looking, and incredibly simple, as well as delicious.
I use Pepperidge Farm puff pastry sheets because they're easy to find, but you can use any brand. Sometimes I used to get creative, and cut out shapes with the remaining dough to decorate the top of the brie.
Baked Brie en Croute
- 1 sheet puff pastry
- 1 egg
- 1 tbsp. water
- 1/2 cup apricot or raspberry preserves or jam (I have boysenberry in my cupboard right now, so I'm debating using that)
- 1/3 cup dried cranberries (my sister once suggested using diced dried figs, but I'd soak those first to soften them)
- 1/4 cup toasted sliced almond (I have a ton of pine nuts right now, so I'm going to substitute those)
- 1 (13.2 ounces) Brie cheese round (Costco has these for a good price)
- Thaw the pastry sheet until it's easy to work with - about 30-40 minutes at room temperature.
- Preheat the oven to 400°F.
- Mix the egg and water in a small bowl.
- Unfoldthe pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut off the corners of the sheet to make a circle, and save scraps.
- Spread preserves on the dough to within 1-inch of the edge. Sprinkle the cranberries and nuts over the preserves.
- Place the cheese in the center of the dough. Brush the edge of the dough with the egg mixture.
- Fold 2 opposite sides over the cheese. Trim the remaining 2 sides to 2-inches from the edge of the cheese and fold them up onto the cheese. Press the edges to seal.
- Place seam-side down on a baking sheet. Decorate the top with the pastry scraps, if desired. Brush with the egg mixture.
- Bake for 20 minutes or until the pastry is golden. Let stand for 40 minutes - 1 hour.
- Serve with the crackers.