Cranberry And Pecan Brie En Croute Recipes

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.

CRANBERRY BRIE PECAN PINWHEELS

Steps:

• Preheat oven to 400°. Beat trimmed Brie on medium until smooth and creamy, about 5 minutes., On a lightly floured surface, unfold 1 sheet puff pastry; spread half the Brie to within 1/2 in. of edges. Spread half the cranberry sauce over Brie. Starting with a short side, roll up jelly-roll style. Cut crosswise into 12 slices. Place pastries on parchment-lined baking sheets. Whisk egg with water; brush over slices. Sprinkle with chopped pecans. Repeat with remaining puff pastry. Bake until golden brown, 15-20 minutes.

PAULA DEEN'S CRANBERRY BRIE

Steps:

• Allow the puff pastry to thaw approximately 30 minutes.
• Preheat the oven to 400.
• In a small bowl, beat the egg with 1 teaspoon water to make an egg wash. Set aside.
• Lightly flour a large cutting board. Roll out the pastry to a 14" square. Cut off the corners to make a modified circle shape, reserving the cut pieces to make decorative shapes later.
• Spread the apricot preserves on the circle of dough, leaving a 2" margin around the edges.
• Soak the dried cranberries in the orange juice for approx 5 minutes, until they have absorbed some liquid and softened. Drain the excess juice.
• Arrange the cranberries on top of the apricot preserves. Arrange the almonds evenly on the cranberries. Place the brie on top.
• Brush the edges of the pastry with the egg wash. Fold up to completely seal the brie in the pastry, using additional egg wash if necessary, and pinching to help "glue" the edges together.
• Lightly grease a baking sheet or spray with vegetable oil spray. Place the brie seam side down on the sheet. Use small cookie cutters to cut out decorative shapes from the leftover pastry and place on the top. Brush with remaining egg wash.
• Bake for 20 minutes.
• Transfer to a serving plate. Allow to sit for at least 30 minutes before serving! If you cut into it too early, the cheese will run out onto your serving plate.
• Serve with water crackers.