Brie In Puff Pastry With Cranberry Sauce Recipes

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.

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 BRIE WITH CRANBERRY CHUTNEY

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Cut the round of Brie in half horizontally, as if splitting a hamburger bun. Lift the top off the Brie and spread the Cranberry Chutney over the bottom half. Replace the top.
• Lay the sheet of puff pastry on a lightly floured work surface. Roll slightly with a rolling pin until the puff pastry is 3 to 4 inches wider in all directions than the round of Brie. Place the filled Brie in the center of the puff pastry.
• Trim 1 inch from each corner of the puff pastry and reserve for another use or to decorate the top of the Brie. Fold in the 4 corners of the puff pastry so they meet in the center of the Brie. Lightly brush the dough where the pieces meet with the egg. Fold the remaining edges into the center so that the Brie is tightly wrapped.
• Flip the Brie onto the prepared baking sheet seam-side down. Decorate the top of the round with the remaining puff pastry, if desired. Refrigerate 1 hour. (The filled, wrapped Brie can be prepared up to 1 day in advance.)
• Bake until golden brown, about 35 minutes. Cool on the pan at least 10 minutes, then use a large spatula to transfer to a serving platter. Serve with the remaining Cranberry Chutney, nuts, dried fruit and crackers.
• Combine the cranberries, apple, sugar, cinnamon, ginger, cloves, orange zest and juice and 1/4 cup water in a saucepan and bring to a boil. Reduce the heat and simmer until thickened, about 20 minutes. Season to taste with salt and pepper. Serve warm or chilled. Keeps refrigerated in an airtight container for up to 2 weeks.

CRANBERRY-BRIE PUFF PASTRY

Steps:

• Combine cranberries, cranberry juice, and 1/2 cup of sugar in a small saucepan over medium heat and bring to a boil. Cook until liquid is reduced almost by half, approximately 15 minutes, stirring occasionally. Remove cranberry reduction from heat and let it cool for 10 to 15 minutes.
• Once cranberry reduction has cooled, pour it into a food processor along with the strawberry jam and pulse until the mixture is roughly pureed.
• Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with parchment paper. Unroll puff pastry and place on the prepared baking sheet.
• Slice Brie cheese into lengthwise pieces and layer on the puff pastry approximately 1/2 inch from the edges. Spoon cranberry reduction over cheese, followed by white chocolate and walnuts. Sprinkle remaining 2 teaspoons of sugar on top.
• Bake in the preheated oven until puff pastry is golden brown, 30 to 35 minutes. Let cool for 10 to 15 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.

CRANBERRY BAKED BRIE IN PUFF PASTRY

Steps:

• Thaw puff pastry sheet for 15 minutes before using.
• While puff pastry sheet is thawing, make the orange cranberry relish.
• Preheat oven to 350*F
• When puff pastry is thawed, roll out to a size that will easily wrap your entire brie.
• If you do not plan on eating the rind, slice brie in half like a sandwich to create two perfect circles.
• Place one half of brie on puff pastry sheet with the exposed side up.
• Scoop 1/2 - 1 cup of cranberry relish on top of open brie.
• Place second half of brie on top of relish, cheese side down.
• If you plan on eating the rind, scoop 1/2 to 1 cup of cranberry relish in the middle of puff pastry - do not spread. Place uncut brie on top of relish.
• In a small bowl beat egg and 1 Tablespoon of water.
• Wrap brie up in puff pastry and brush with egg wash every place the puff pastry will touch itself.
• Place brie on parchment paper and then on a cookie sheet. This will help with transferring your cooked brie to a serving dish after baking.
• If you have any extra puff pastry, cut out festive shapes to decorate the top of your brie.
• "Glue" the shapes onto the pastry with egg wash.
• Now brush top and sides of puff pastry with egg wash ensuring it's all covered. This will help give it a nice golden glossy look.
• Bake brie for 15 - 20 minutes or until brie is hot and golden.
• Serve immediately. Using a knife, cut a wedge out of brie and let the cheese flow!
• Serve with firm crackers and fruit.