Wednesday, December 17, 2008

Recipe Monday-Wednesday

Okay so Monday came and went and I forgot to post a recipe! Maybe I'll change it to recipe of the week. Do you really care what day it comes on? Just that it's good right? Well I usually do Brie from Trader Joe's topped with pecans, brown sugar, and butter served with wheat thins. Tomorrow I'm going to make this:

Ingredients1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets ( 1 sheet)
1 egg
1 tbsp. water
1/2 cup apricot preserves OR seedless raspberry jam
1/3 cup dried cranberry, softened*
1/4 cup toasted sliced almond
1 (13.2 ounces) Brie cheese round
1 pkg. (26 ounces) Pepperidge Farm® Entertaining Quartet Distinctive Crackers DirectionsThaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F. Mix the egg and water in a small bowl.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut off the corners to make a circle. Spread the preserves on the pastry circle to within 1-inch of the edge. Sprinkle the cranberries and almonds over the preserves. Place the cheese in the center of the pastry circle. Brush the edge of the pastry circle with the egg mixture. Fold 2 opposite sides over the cheese. Trim the remaining 2 sides to 2-inches from the edge of the cheese and fold them up onto the cheese. Press the edges to seal. Place seam-side down on a baking sheet. Decorate the top with the pastry scraps, if desired. Brush with the egg mixture.

Bake for 20 minutes or until the pastry is golden. Let stand for 1 hour. Serve with the crackers.

*To soften the cranberries, mix the cranberries and 1/2 cup hot water in a small bowl. Let stand for 1 minute. Drain and pat the cranberries dry.

I'll let you know how it turns out!

1 comment:

A. said...

This looks yummy!

Related Posts with Thumbnails