I've tried my normal brie en croute recipe several ways now. This one is great for holiday gatherings when cranberries are in season. With that said, the cranberry sauce recipe below makes much more than you'll need for this, so cut it in half if you don't want extra.
This one must have been a hit: I made it for a holiday party at my house and had someone immediately request I make it again for a gathering at their house.
Ingredients:
- 1/2 of a 17.3 oz package of puff pastry sheets
- 1 egg
- 1 tbsp water
- 1 13.2 ounce Brie cheese round
- 1 cup orange juice
- 2/3 cup brown sugar
- 1 12 oz bag fresh or thawed frozen cranberries
- 1/2 tsp ground cinnamon
Leave a puff pastry sheet out around 40 minutes to defrost. If you can't wait that long, try putting it in the microwave on defrost, checking every 30 seconds.
In a medium saucepan, combine juice and sugar; bring to a simmer over medium heat, stirring constantly, until sugar dissolves.
Add cranberries and continue simmering until cranberries pop and mixture has thickened; about 10-12 minutes. Stir in cinnamon. Transfer from the saucepan to a bowl, and let it cool and thicken for half an hour. Less time is probably ok, but it's easier to work with once it's cool.
Unfold the pastry sheet on a lightly floured surface, and roll out to a 14 inch square (mine was about the right shape already). Spoon roughly half a cup of the cranberry sauce into the middle of the sheet, in a circle the size of your wheel of brie. Unwrap the brie and place it on top of that. Fold two sides of the pastry dough over the brie. Cut the remaining two sides to just fit over the cheese. Place the brie in a baking dish (I use a pie plate) seam side down.
Beat the egg and water together and brush this mixture onto the outside.
Bake 20-25 minutes at 400 until the pastry is "deep golden brown." Let it cool for 45 minutes before serving.
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