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Ingredients
(serves about 10)
½ cup chopped
walnuts, toasted
½ cup raspberry preserves
2/3 cup dried cranberries
1 (17 1/4-ounce) package (2 sheets) frozen puff pastry sheets,
thawed
1 (8-ounce) 4 1/4-inch diameter round Brie cheese
1 tablespoon milk
1 tablespoon water
1 egg
Apple slices, if desired
Crackers, if desired
Heat oven to 400°F. Combine walnuts, preserves and cranberries in
small bowl; set aside.
Place 1 pastry sheet on lightly floured surface; top with second
sheet. Roll out to 13-inch square. Cut to 13-inch circle. Place
pastry circle onto greased 15x10x1-inch jelly-roll pan.
Remove center of Brie cheese, using small sharp knife, in as large a
piece as possible, leaving 1/4-inch shell around outside edge and
bottom. Set center of cheese aside.
Evenly press walnut-cranberry mixture into shell. Gently place Brie
cheese center on top of walnut-cranberry mixture. (Do not push down
or edges may crack.) Place filled Brie cheese in center of pastry
circle. Gather pastry up around Brie, holding firmly at top; pinch
edges of pastry to seal. Check for holes in pastry, patching with
extra pastry, if needed. Decorate top with star-shaped pastry
cut-outs, if desired.
Beat together milk, water and egg in small bowl with fork; brush
over pastry. Bake for 38 to 42 minutes or until medium golden brown.
(Brie may leak when baking.) Let stand 15 minutes to allow Brie to
set. Serve with apple slices or crackers.
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