Walnut Cranberry Stuffed Brie
Served warm, this appetizer will delight your guests.
Preparation 30 min.
Baking 38 min.
1/2 cup chopped walnuts, toasted
1/2 cup raspberry preserves
2/3 cup sweetened dried cranberries
1 (17 1/4-ounce) package (2 sheets) frozen puff pastry sheets, thawed
1 (8-ounce) 4 1/4-inch diameter round Brie cheese
1 tablespoon milk
1 tablespoon water
1 egg
Apple slices, if desired
Crackers, if desired
Heat oven to 400 F. Combine walnuts, preserves and cranberries in
small bowl; set aside.
Place 1 pastry sheet on lightly floured surface; top with second sheet.
Roll out to 13-inch square. Cut to 13-inch circle. Place pastry circle
onto greased 15x10x1-inch jelly-roll pan.
Remove center of Brie cheese, using small sharp knife, in as large a
piece as possible, leaving 1/4-inch shell around outside edge and
bottom. Set center of cheese aside.
Evenly press walnut-cranberry mixture into shell. Gently place Brie
cheese center on top of walnut-cranberry mixture. (Do not push down or
edges may crack.) Place filled Brie cheese in center of pastry circle.
Gather pastry up around Brie, holding firmly at top; pinch edges of
pastry to seal. Check for holes in pastry, patching with extra pastry,
if needed. Decorate top with star-shaped pastry cut-outs, if desired.
Beat together milk, water and egg in small bowl with fork; brush over
pastry. Bake for 38 to 42 minutes or until medium golden brown. (Brie
may leak when baking.) Let stand 15 minutes to allow Brie to set. Serve
with apple slices or crackers.
TIP: Make sure cheese is completely covered with pastry to prevent
cheese from leaking.
Ingredient Substitution Index
Yield: 12 servings
Source:
<http://www.landolakes.com/mealIdeas/ViewRecipe.cfm?RecipeID=7835>
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