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Tuesday, December 20 2011
This pastry-wrapped soft cheese, topped with cranberries, apricots and almonds, is great for the holidays but it can also be served year-round.

Prep Time: 55 mins
Total Time: 2 hrs
Servings: 12

1 egg1 tbsp. water 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed 1/2 cup apricot preserves or seedless raspberry jam 1/3 cup dried cranberry1/4 cup toasted sliced almond 1 (13- to 16-ounce) Brie cheese round1 pkg. (13 ounces) Pepperidge Farm® Entertaining Quartet Distinctive Crackers
1 Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork.
2 Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.
3 Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers. 
Posted by: Send a Meal AT 04:34 am   |  Permalink   |  Email