Cranberry Pecan Baked Brie
RECIPE COURTESY OF TRISHA YEARWOOD AND FOOD NETWORK
Servings 6 Servings
Ingredients
- 1 medium Brie cheese round 5 to 6 inches
- 1/2 cup cranberry juice
- 1 tablespoon brown sugar
- 1/2 cup whole dried cranberries
- 1/2 cup toasted pecans chopped
- 2 tablespoons honey
- 1/4 teaspoon ground cinnamon
- 1 17- ounce box frozen puff pastry 2 sheets, thawed
- 1 large egg lightly beaten
- Crackers for serving
Instructions
- 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.
