Cranberry-almond Brie
From greekgirrrl 16 years agoIngredients
- Pastry Ingredients: shopping list
- 3/4 cup all-purpose flour shopping list
- 1/4 cup butter, softened shopping list
- 1 (3-ounce) package cream cheese, softened shopping list
- Filling Ingredients: shopping list
- 1 (8-ounce) 4 1/4-inch diameter round brie cheese shopping list
- 3 tablespoons cranberry orange sauce shopping list
- 3 tablespoons chopped almonds, toasted shopping list
- Topping Ingredients: shopping list
- 1 egg shopping list
- 1 teaspoon water shopping list
- Dippers Ingredients: shopping list
- apple or pear slices shopping list
- crackers shopping list
- Added To Shopping List! shopping list
How to make it
- Combine flour, butter and cream cheese in large bowl.
- Beat at low speed, scraping bowl often, until mixture leaves sides of bowl and forms a dough.
- Divide dough in half; wrap in plastic food wrap.
- Refrigerate until firm (1 hour).
- Heat oven to 400F.
- Roll each half of dough on lightly floured surface to 1/8-inch thickness.
- Cut 8-inch circle from each half (save dough scraps for decoration). Place 1 circle onto ungreased baking sheet.
- Place Brie on center of pastry circle.
- Spread cranberry sauce over top of cheese; sprinkle with toasted almonds.
- Top with other pastry circle.
- Pinch edges of pastry to seal.
- Flute edges as desired
- . Decorate top with small pastry cut-outs.
- Beat egg with water in small bowl; brush 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.
- Cut into small wedges. Serve with apple slices and crackers.
- TIP: Do not remove outer rind of the Brie cheese. It is acceptable to eat and keeps the cheese contained inside pastry.
The Rating
Reviewed by 6 people-
Wow... This is wonerful. Thanks, got my 5.
berry in Myrtle Beach loved it -
This is one of my favorite things to serve to company. Simple and very impressive.
sunny in Portland loved it -
Anything cranberry..I'm there! This is great to serve for any occasion, but I'm definitely going to serve it for Thanksgiving.
Thanks bunches for a great recipe!
Five Fork-fulls for YOU. GG... :D
Debbiepinkpasta in Upstate loved it
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