Best 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.

PUFF PASTRY WREATH WITH BRIE

Steps:

• Heat oven to 400°F. Place pastry on lightly floured board or surface. Cut pastry with 3-inch leaf-shaped cookie cutter dipped in flour to prevent sticking to make about 24 cutouts. Place cheese on ungreased cookie sheet; arrange pastry leaves in circle around cheese. Remove cheese. Cover and refrigerate pastry wreath 5 to 10 minutes.
• Beat egg and milk with fork or wire whisk until well blended. Brush egg mixture on top of pastry wreath; sprinkle with chopped rosemary. Bake 15 to 18 minutes or until golden brown. Carefully remove pastry wreath from cookie sheet; place on serving platter.
• Make impression in top of cheese about 1/4 inch deep with leaf cutter; remove cutter. Gently scrape and remove rind from leaf design, using spoon. Place cheese on ungreased cookie sheet.
• Bake cheese 8 to 10 minutes or until cheese is soft and partially melted. Place cheese in center of pastry wreath. Garnish with rosemary sprigs, currants and bay leaves.

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.