BRIE EN CROUTE
Adapted via Pepperidge Farm
Serves: 6 to 8
♦ 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
♦ 1 large egg
♦ 1 tbsp water
♦ 1/4 cup toasted sliced almond
♦ 1/3 cup strawberry preserves
♦ 2 tbsp dried cranberries
♦ 1 (about 1 pound) Brie cheese round
♦ crackers and/or sliced bread, for serving
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.
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 top of the brie, and sprinkle the almonds and cranberries on top. Starting from one end, fold the pastry up and around the cheese, creasing it to adjust to the curve. Gather leftover pastry into a “knot”, twisting it to seal. Tie with cooking twine and trim the ends. Brush the edges and top of the pastry with the egg mixture.
Bake for 20 minutes or until the pastry is golden brown. Let stand for at least 30 minutes; serve with the crackers and/or bread.
To read more about this dish and my musical pairing, click HERE.