Cranberry Pecan Baked Brie
Difficulty: Easy Servings: 6 to 8
Nutrition Information Per Serving (1 of 6 servings): Calories 227, Total Fat 13 g, Saturated Fat 3 g, Carbohydrates 27 g, Dietary Fiber 2 g, Sugars 17 g, Protein 4 g, Cholesterol 34 mg, Sodium 77 mg
Total Time: 1 hour 30 minutes (includes chilling, soaking, and resting) Preparation Time: 15 minutes
Ingredients:
- 1 medium Brie cheese wheel (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 box (17 ounces) frozen puff pastry (2 sheets), thawed
- 1 large egg, lightly beaten
- Crackers, to serve
Directions:
- Place the Brie in the freezer for 10 to 15 minutes to chill slightly.
- In a small saucepan, bring the cranberry juice and brown sugar to a boil, then add the dried cranberries. Remove from heat and let the cranberries soak and swell for about 10 minutes. Using a slotted spoon, transfer the cranberries to a bowl and stir in the toasted pecans, honey, and cinnamon.
- Preheat the oven to 350F (175C).
- On a floured surface, roll out one sheet of puff pastry slightly thinner. Set the chilled Brie in the center and spread the cranberrypecan mixture evenly over the top. Fold the pastry edges up and around the cheese, pressing to seal; brush the seams with the beaten egg to help them stick.
- From the second puff pastry sheet, cut three strips about 1 inch wide. Arrange two strips diagonally across the wrapped Brie so they cross in the middle like a ribbon and seal with egg wash. Lift the third strip to form a bow by bringing its ends over the cheese, letting the ends hang on the sides, and fix in place with egg wash. Brush the entire pastry with egg wash.
- Bake until the puff pastry is light golden, about 40 minutes; if it darkens too quickly, tent loosely with foil. Allow to cool briefly before serving.
- Serve warm with crackers and enjoy.
