Caramelized Pecan Cranberry Encrusted Brie Recipes

CARAMELIZED PECAN & CRANBERRY ENCRUSTED BRIE

Steps:

• 1. Preheat oven to 375. Bring crust to room temp before trying to unroll (about 20 minutes).
• 2. Meanwhile, do your prep work. Chop pecans. Measure cranberries. Get out the brown sugar and measure. If you have miniature cookie cutters for leaves or another shape you like, get those out too.
• 3. Unroll pie crust and cut a circle inside the crust, leaving about an inch to inch and a half remaining along at least one side. Cut out leaves with cookie cutter and discard excess dough.
• 4. Place Brie cheese in center of crust. Place 1 tbsp butter on top of the cheese. Sprinkle with 1/4 c. of brown sugar.
• 5. Fold up sides of dough to cover the cheese. Squeeze and stick together with a dab of water, then add leaves to it in the same manner. Draw the veins on the leaves with a toothpick (If desired).
• 6. Brush with beaten egg.
• 7. Bake at 375 for 15-20 minutes or until golden brown.
• 8. Wait until the brie is almost done to start cooking the glaze.
• 9. For the glaze, melt butter in small saucepan. Add 1/2 c brown sugar, 1/4 c cranberries and 1/2 c chopped pecans. Stir and cook on medium heat for 2-3 minutes.
• 10. Add 2 tbsp cream. Stir and cook for several more minutes until you have a nice caramel glaze. Pour on top of encrusted brie.
• 11. Serve with crackers or crisp apple slices. It seems to be easier to eat if cut up into small pieces.

CRANBERRY PECAN BAKED BRIE

Steps:

• Put the cheese in the freezer for 10 to 15 minutes to chill.
• Bring the cranberry juice and brown sugar to a boil in a small saucepan and add the cranberries. Turn off the heat and let the cranberries plump for about 10 minutes. Transfer them with a slotted spoon to a bowl, add the pecans, honey and cinnamon and mix together.
• Preheat the oven to 350 degrees F.
• Roll one of the sheets of puff pastry thinner with a rolling pin. Place the cheese on the center of the pastry. Top the cheese with the cranberry-nut mixture. Bring the edges of the pastry to the center and press together; brush the edges with the egg wash so they adhere.
• Cut three 1-inch-thick strips from the remaining puff pastry sheet. Cross the first 2 strips on top on the cheese so they intersect in the center like a ribbon wrapping a present. Seal the edges with egg wash. Bring the ends of the third strip of puff pastry up and over to create a bow shape, with the ends hanging down. Place in the center of the cheese and secure with egg wash. Brush the remaining pastry with egg wash.
• Bake until the pastry is light golden brown, tenting it if it begins to brown too much, about 40 minutes. Let rest briefly. Serve with crackers.