BAKED BRIE

BAKED BRIE image

Categories Cookies Cheese Fruit Appetizer Bake

Yield 12-15

Number Of Ingredients 17

Ingredients

BAKED BRIE
a whole brie that is about 1 lb (+-)
puff pastry Pepperidge Farm, it comes with two sheets of pastry. It comes frozen and you look for it in the freezer around the croissants. You will need to thaw it. You can thaw one sheet at a time as you will only use one sheet. Just wrap the other one up good and it will keep.
cranberry chutney - I make my own and have included the recipe below, however you can use any canned or jared relish or chutney.
almonds - 2-3 tablespoons - I used sliced almonds but I have also used pecans and walnuts.
CRANBERRY CHUTNEY
Combine:
1 cup water 1/2 tsp. ginger
4 cups fresh cranberries 1/2 tsp. cinnamon
1 cup raisins 1/4 tsp allspice
1 can (small) crushed pineapple (drained) 1/4 tsp salt
2 cups sugar
optional
1 orange (cut up and ground coarsely in cusinart)
1 cup chopped nuts
Cook over medium heat until thick, about 20-30 minutes. Pour into small jars and cool. It keeps in the refrigerator for a long time.
Serve this chutney on top of cream cheese; put on top of a large brie, cover with puff pastry, trim, bake 20-30 minutes at 350 (until brownish) and serve with sliced French bread; or serve as a relish with turkey at Thanksgiving and Christmas.

Steps:

Unwrap the brie and pile the cranberry chutney on the top (use about a cup +-). Top with nuts. Take the thawed sheet of puff pastry and roll it with a rolling pin (if you want) just to smooth it out and stretch it a bit. Lay it over the top of the brie and chutney and then turn the whole thing upsidedown. Pull the pastry up around and over the bottom of the brie and trim it to 1/2 inch over edge. Smooth it as best you can, pressing down, and turn it over to seal the bottom. If you want, you can cut shapes to put on the top from the excess pastry that you cut off. Just wet your finger and then the spot where you want to put the shape to seal it down. bake at 350 for 30-40 minutes. Serve with French bread.

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