- 12
- 15 mins
- 45 mins
Ingredients
- 1 egg
- 1 tablespoon water
- 1 Pepperidge Farm Puff Pastry sheet
- 2 tablespoons Apricot preserves
- 2 tablespoons dried cranberries
- 2 tablespoons dried apricots, chopped
- 2 tablespoons honey-glazed pecans, chopped
- 8 ounces Brie cheese wheel
Preparation
Step 1
Instructions
In a small bowl, combine egg and water. Whisk together until frothy. Set aside.
Thaw puff pastry at room temperature for about 30 to 40 minutes or until it's easy to unfold and handle.
With a rolling pin, roll out pastry sheet to about 1/8-inch thick. With a pizza cutter, cut into a round shape of about 6-in diameter, saving the pastry scraps to make leaves.
Spread the preserves on the pastry into a circle at about 1/2-inch larger than the cheese. Sprinkle dried cranberries, dried apricots, and pecans.
Place the cheese in the center of the pastry over the filling. Gather the pastry and the fold up over the cheese to cover. Press the seams to seal and brush with egg wash.
Place the brie en croute seam-side down on a parchment-lined baking sheet. Decorate with the pastry scraps and gently brush with the egg mixture.
Refrigerate for about 10 to 15 minutes. Bake in a 400 F oven for about 25 to 30 minutes or until the pastry is golden brown. If the outside is browning before the pastry is cooked through, move baking sheet to the lower third of the oven.
Let stand for about 10 minutes before cutting. Serve with the assorted crackers and fresh fruit.