As I mentioned in my last post the other dish I made for our Christmas Appetizer Feast was baked brie. Normally I just throw a round or wedge of brie onto a sheet of puff pastry, fold it up, put an egg wash on it, and then bake. I had gone to the Pepperidge Farm website for something recently and saw this recipe on the main page. To say the least, it looked freakin' awesome. Since I had planned on doing baked brie anyway, I figured I'd go for this dolled up version!
Holiday Brie en Croute
© 2009 Pepperidge Farm, Incorporated. All Rights Reserved
1 tbsp. water
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1/2 cup apricot preserves or seedless raspberry jam
1/3 cup dried cranberry
1/4 cup toasted sliced almond
1 (13- to 16-ounce) Brie cheese round
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.
Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with crackers.
I made this with apricot preserves because I just thought it sounded better than using raspberry, which is kind of weird because I don't like apricots. I guess I can appreciate their flavor, though. This was warm and gooey and cheesy and oozy...everything awesome that baked brie is supposed to be. There wasn't a whole lot of this left when the night was done. I did have some for lunch the next day; my mom said it was even good cold, so I figured I wouldn't be doing anyone justice if I didn't try it that way to report for myself. And of course she was right, but really my mom and I like just about anything cold, so it wasn't a big surprise.
I had planned on making baked brie for my friend Jen B's baby shower in a few weeks, and I think I might make this version because it was so good. Assuming, of course, that she approves of it.
Picture to come! (I think anyway...I might not have taken a picture...guess I'll find out.)