Baked Brie In Puff Pastry With Cranberry Sauce Recipes

BAKED CRANBERRY BRIE PUFF PASTRY

Steps:

• In a small saucepan over medium heat, place the cranberries, cherries and water. Make sure the water covers the dried fruit. Add more water if needed. Bring to a boil and lower the heat to low. Add the orange zest and vanilla extract. Simmer for 15 minutes. Remove from the heat and let cool for about 10 minutes.
• Line a baking sheet with a non-stick baking mat, parchment paper or foil.
• Preheat the oven to 400 Fahrenheit
• Dust your work space or counter with a little flour. Do the same to your rolling pin. Unroll one sheet of puff pastry gently and place it on the counter. Roll your pastry gently until it reaches about 11 x 11 inches. There is no need to measure it! We are just trying to make the pastry a bit thinner and get rid of the folding creases (slightly). If it breaks, wet your fingers with water and pinch the pastry dough back together. (Think of it as play dough and enjoy the process!!)
• Follow one of the methods below.
• After rolling the pastry, place the round of brie in the middle. Top with the cranberries. Fold the corners over the cheese forming a neat package. Almost like wrapping a present. If you feel you have too much puff pastry in some areas, trim it with a sharp knife. Keep the trimmings to use for decorating.
• Lay the pastry on a dinner plate. Add the cranberries in the middle of the puff pastry. Place the cheese on top. Fold the corners over the cheese. This will be the bottom so you don't have to be so neat.
• Place the prepared sheet pan on top of the wrapped brie. Gently hold the dinner plate (don't press too hard) and flip! Lift the dinner plate. Voila! The seams are down.
• In a small bowl, combine the egg with about a tablespoon of water to make an egg wash. Cut decorative shapes from the remaining puff pastry. You can use cookie cutters if you wish. Using a pastry brush, gently brush the decorative cut outs with the egg wash and adhere to the wrapped brie. Brush the wrapped brie evenly with egg wash. Refrigerate for at least 15 minutes.
• Bake the brie for about 15-25 minutes or until golden brown. Remove from the oven and allow to cool for 5-10 minutes. This will give the cheese time to firm up a bit. Otherwise, it will all gush out. Not that there is anything wrong with that!
• Serve with accompaniments.

BAKED BRIE IN PUFF PASTRY WITH CRANBERRY SAUCE

Steps:

• Remove and unwrap the brie from its package, place on a plate and transfer to the freezer for 20 minutes. Do not freeze completely.
• Slice the cold brie horizontally into 2 equal rounds and place on a cutting board with the cut sides up.
• Spread the cranberry sauce on one half of the brie, sprinkle the other half with the thyme leaves.
• Place the brie half with the thyme leaves on top of the cranberry sauce and gently press, sandwiching the two sections together.
• On a flour dusted work surface, roll one sheet of puff pastry to a 12x12 inch square and using the brie package as a pattern guide, cut one circle the same size as the the package. Cut the second circle to 6 inches.
• Measure the height of the sandwiched brie and cut the remaining section of pastry into 2 ribbon strips of dough that is 1/4-inch wider than the brie and long enough together to fit around the outside of the brie. (See Notes)
• Flip the sandwiched brie onto the center of the larger pastry round so the cranberry half will be on top. Position the smaller pastry round on top of the brie.
• In a small dish, whisk the egg with the milk and brush it onto the pastry ribbons. Wrap the pastry around the brie gluing it to the side with 1/4-inch extending above.
• Fold the bottom edge of the pastry in toward the edge of the brie and crimp it with a fork.
• Fold the extended portion of the pastry ribbon over the top of the pastry and crimp with a fork.
• Place the wrapped brie on a parchment-lined plate and transfer to the freezer for 1 hour.
• When the brie has been in the freezer for 45-minutes, preheat the oven to 350°F and line a small baking sheet with parchment paper.
• Remove the brie from the freezer, brush with milk and transfer to the prepared baking sheet.
• Bake for 30 minutes until golden brown. Transfer from the oven and allow to rest for 10 minutes before serving.

CRANBERRY BRIE BITES

Steps:

• Place Brie cheese in the freezer for 20 minutes. Oil a mini muffin pan with cooking spray.
• Roll 1 puff pastry sheet out into a 10x14-inch rectangle. Cut the sheet lengthwise into 4 even strips and crosswise into 6 even strips; there should be 24 squares. Separate and press them gently into the muffin cups.
• Cut chilled Brie cheese into 24 pieces approximately 3/4-inch in size. Add 1 teaspoon cranberry sauce to each pastry-lined muffin cup; press in 1 piece of Brie and top with 1 teaspoon of chopped walnuts. Sprinkle bites with sea salt. Chill for at least 30 minutes and up to 3 days.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake bites in the preheated oven until golden brown, 18 to 20 minutes.

BRIE IN PUFF PASTRY WITH CRANBERRY SAUCE

Steps:

• Make cranberry sauce by using first 4 ingredients. Mix cranberries, brown sugar, and orange juice in 1 quart sauce pan. Heat to boiling, stirring frequently; reduce heat.
• Simmer uncovered 15 to 20 minutes, stirring frequently, until mixture thickens and cranberries are tender. Stir in orange peel and remove from heat.
• Melt butter in 8-inch skillet over medium heat. Cook almonds in butter, stirring frequently until golden brown.
• Preheat oven to 400°F Spray cookie sheet with cooking spray. Roll pastry into rectangle 16 x 9 inches on lightly floured surface. Cut out 1 8-1/2 inch circle and 1 7-inch circle.
• Place cheese on center or larger circle. Spoon cranberry sauce and almonds over cheese. Bring pastry up and press around side of cheese. Brush top edges of pastry with egg. Place the 7 inch circle on top, pressing around edges to seal. Brush top and side of pastry with egg.
• Cut decorations out of remaining pastry--things like hearts, stars--whatever you like, and arrange on top. Brush with egg; place on cookie sheet.
• Bake 20 to 25 minutes or until golden; cool on cookie sheet on wire rack for 30 minutes before serving. Serve with crackers and fresh fruit.

BRIE IN PUFF PASTRY WITH CRANBERRY SAUCE

Steps:

• In 1-quart saucepan, mix cranberries, brown sugar and orange juice. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered 15 to 20 minutes, stirring frequently, until mixture thickens and cranberries are tender. Stir in orange peel; remove from heat.
• In 8-inch skillet, melt butter over medium heat. Cook almonds in butter, stirring frequently, until golden brown; remove from heat.
• Heat oven to 400°F. Spray cookie sheet with cooking spray. On lightly floured surface, roll pastry into 16x9-inch rectangle. Cut out one 8 1/2-inch circle and one 7-inch circle from pastry.
• Place cheese round on center of large circle. Spoon cranberry sauce and almonds over cheese. Bring pastry up and press around side of cheese. Brush top edge of pastry with egg. Place 7-inch circle on top, pressing around edge to seal. Brush top and side of pastry with egg. Cut decorations from remaining pastry and arrange on top; brush with egg. Place on cookie sheet.
• Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet on wire rack 1 hour before serving. Serve with crackers.

BAKED STUFFED BRIE WITH CRANBERRIES & WALNUTS

Steps:

• Score the side of a wheel of brie all the way around with a sharp paring knife. Cut directly on the "equator" through the rind. Using a long piece of string or dental floss, wrap the string around the brie on the newly made cut. Loop one end of the string over the other (a half knot). Then pulling the ends of the string in opposite directions, cut the brie in half.
• Press the dried cranberries on one cut side of the brie, and the walnuts on the other. Quickly put the 2 sides back together with the cranberries on top of the walnuts. Press together and stuff back in any cranberries or walnuts that fell out.
• Roll out a thawed sheet of puff pastry on a floured surface to about 1/8-inch thickness. Place brie in center of pastry. Gently pull up edges to ensure you have enough dough to entirely wrap the brie. You can trim off the corners if there is too much dough. Brush the dough with the egg wash. Fold one edge of the dough over the brie and then the opposite side. Fold over the remaining edges and complexly encase the brie. You can trim off excess pieces of dough, if necessary. Flip the brie over so the seam is at the bottom; gently press in the sides to snug the dough against the brie. Brush the top and sides of the wrapped brie with egg wash.
• If you choose to decorate the brie with cut-out shapes of additional puff pastry, use very cold (almost still frozen) dough to ensure sharp lines. Lightly brush the decorative pieces with egg wash. Place the brie in the freezer for one hour (this is a crucial step; see note below).
• Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
• Place the brie on the prepared baking sheet. Bake on the center rack in preheated oven until it is browned and leaking cheese, about 20 minutes. (Only rarely does the brie not leak through, but 20 to 25 minutes is about how long it takes to melt the cheese and brown the pastry.)