MINI BRIE EN CROUTE WITH CRANBERRY
I learned how to make brie en croute this year, and wanted to make a "bite sized" version for a recital reception. I adapted the Pillsbury baked brie recipe. It was a great success! Here is my recipe.
Provided by Larkin
Categories Healthy
Time 1h20m
Yield 32 pastries, 32 serving(s)
Number Of Ingredients 4
Steps:
- Cut the brie into 4"x4" square and discard the rounded edges.
- Cut the square into 1-inch cubes (there should be 16).
- Cut each 1-inch cube in half, and put the cheese aside.
- Open 1 can of crescent roll dough, and lay the dough flat on a greased counter space.
- Cut the dough in half lengthwise, and then into quarters widthwise. I recommend using a pizza cutter. This should result in 8 squares of dough.
- Place 1 piece of cheese and 1 table spoon of cranberry sauce onto a square of dough.
- Take the edges of the dough, and pinch them together at the top of the pastry to create a purse-like sculpture.
- Repeat this process to use all of the dough, cheese, and cranberry sauce.
- Place the little brie en croute "purses" 2 inches appart on a greased cookie sheet.
- Pour/brush the beaten egg over the tops of the purses. Make sure the purses are covered in egg from top to bottom.
- Bake purses in oven for 20 minutes at 350 degrees or until golden brown.
- Let cool for 1/2 an hour.
- Enjoy!
Nutrition Facts : Calories 134.2, Fat 4.1, SaturatedFat 1.8, Cholesterol 32.9, Sodium 183.2, Carbohydrate 19.7, Fiber 1.2, Sugar 6, Protein 4.6
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