Brie, Pear, and Walnut Braid
- 1/2 pkg puff pastry
- 2 tbsp. Chopped dried cranberries
- 1 tbsp olive oil
- 2 tsp. Dijon mustard
- 1 tsp unsalted butter
- 4 oz. Brie, thinly sliced
- 1 onion, sliced
- 1 pear, peeled and thinly sliced
- 1 tsp sugar
- 2 eggs, beaten
- 1/4 cup chopped toasted walnuts
Preparation time 30mins
Cooking time 85mins
Preheat oven to 450o F
Heat oil and butter in a fry pan. Add onion and sugar and cook until onions are golden brown – about 20-30 minutes. Stir in cranberries and walnuts and remove from heat. Set aside.
Roll pastry into 12” x 9” rectangle and spread mustard along the middle third.
Spoon onion mixture over mustard. Top with brie and pear.
Make 1” diagonal slices along both sides of pastry. Alternating sides, fold strips over centre brushing each slice with egg. Brush top with egg.
Transfer to parchment lined baking sheet.
Bake 25 minutes until pastry is golden.