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    BAKED BRIE IN PUFF PASTRY

    List of Ingredients




    1 SHEET PUFF PASTRY
    1 EGG
    1T. H20
    1/2 CUP. APRICOT PRESERVES
    1/3 CUP. DRIED CRANBERRIES,SOFTENED (OPT)
    1/4 CUP. TOASTED SLICED ALMONDS
    1 BRIE ROUND (1POUND)
    CRACKERS

    Recipe



    THAW PASTRY SHEET AT ROOM TEMP. ABOUT 30 MIN.
    MIX EGG W/H20. ROLL PASTRY INTO A 14" SQUARE AND CUT OFF THE CORNERS TO MAKE A CIRCLE.SPREAD WITH PRESERVES TO 1" OF EDGES. TOP WITH NUTS AND BERRIES. CENTER BRIE ON TOP. BRUSH EDGES WITH EGG MIXTURE.
    BRING OPPOSITE EDGES TOGETHER AND SEAL. TRIM REMAINING EDGES TO ABOUT 2" FROM BRIE AND FOLD INTO THE ROUND. PRESS TO SEAL. PLACE SEAM SIDE DOWN ONTO COOKIE SHEET. DECORATE WITH SCRAPS IF DESIRED. BRUSH WITH EGG.
    BAKE 400 FOR 20 MINUTES UNTIL GOLDEN.
    LET STAND 1 HOUR.

    SERVE WITH CRACKERS.
    THIS IS THE PEPPERIDGE FARM RECIPE.
    I DON'T ALWAYS USE THE CRANBERRIES.
 

 

 

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