Cranberry Holiday Brie

Paula Deen

 

 

INGREDIENTS

1 sheet (1/2 package) pillsbury pie dough

1 egg

3/4 cup apricot preserves

2 tablespoons orange juice

1/3 cup dried cranberries

1/4 cup toasted sliced almonds

1 Brie cheese, about 13 ounces

Water Crackers

DIRECTIONS

<BAKINGDIRECTIONS>

1. Allow the pastry sheet to thaw in the package about 30 minutes, until pliable. Preheat the oven to 400 degrees. In a small bowl, beat the egg with 1 teaspoon water to make egg wash. Set aside.
2. Lightly flour a large wooden cutting board and roll out the pastry dough into a 14-inch square. Cut off the corners to make a circle. Save the extra dough to cut into decorative shapes for a garnish.
3. Spread apricot preserves on the pastry, leaving a 2-inch margin around all edges.
4. Pour the orange juice into a small glass dish and add the cranberries, allowing them to absorb the flavor of the orange juice for about five minutes, until the cranberries are soft. Drain the cranberries. Arrange them evenly on top of the apricot preserves. Arrange the almonds evenly on the cranberries. Place the brie on top of the almonds.
5. Brush the edges of the puff pastry with the egg wash. Completely seal the Brie in the Puff pastry. Seal the edges by brushing the egg wash on one edge, as if you are gluing edges together.
6. Spray a baking sheet with vegetable oil cooking spray. Place the Brie seem side down on the sheet. Decorate the top with cutouts from scraps of dough.
7. Bake for 20 minutes. Allow to sit for at least 30 minutes before serving; the cheese will be runny if cut too early. Serve with crackers.