Baked Brie with Cranberries
Baked Brie with Cranberries & Almonds
Cranberry Walnut Brie
Cranberry Brie en Crote


Request From: "Rena Chase" >
Does anyone have a recipe for Brie split ibn the middle
and filled with cranberry misture and walnuts and heated. I din.t
remember if there was a crust or not.

hope these help
Linda in Tennessee

Baked Brie with Cranberries

Source: The Cranberry Cookbook
Serves 4

Baked Brie:

1/2 cup toasted fresh bread crumbs 1 tablespoon chopped parsley
1 teaspoon chopped thyme
1 tablespoon dried cranberries, finely chopped
4 x 2 ounce pieces of Brie
1 egg

Relish:
2 cups cranberries, defrosted, if frozen
3 tablespoons grated orange zest
1/3 cup orange juice
1/2 inch piece of fresh root ginger, peeled and grated
1/2 cup sugar
To serve:
Arugula or assorted lettuce leaves
4 thick slices French bread, toasted
1 garlic clove, cut in half lengthways snipped fresh chives

Preheat oven to 425 degrees F. Grease a baking sheet. To make the
relish, place the cranberries together with the grated orange zest and
juice, ginger, and sugar, in a blender or food processor and process to a
coarse puree. Leave to stand for 1 hour before serving. To make the
baked Brie, mix the toasted bread crumbs with the parsley, thyme and dried
cranberries. Dip each piece of Brie into the beaten egg and then coat
evenly with the bread crumb mixture. Place the pieces of coated Brie on
the baking sheet and bake on the middle shelf of the oven for 8 minutes.
Remove the Brie from the oven and leave to cool briefly. Arrange the
arugula or lettuce leaves on 4 plates. Spoon some cranberry relish on to
the plates and place the warm Brie on slices of toasted French read, that
have been rubbed with a garlic half and extra cranberry relish Garnish
with chives.

Recipe reprinted by permission of Hamlyn. All rights reserved.



Baked Brie with Cranberries & Almonds

3/4 cup all-purpose flour 1/2 cup creamy butter 3-ounce package cream
cheese 8-ounce (41/2-inch round) Brie cheese 3 tablespoons cranberry
orange sauce or whole-berry cranberry sauce 3 tablespoons chopped almonds
1 egg 1 teaspoon water Combine flour, butter and cream cheese in large
mixer bowl. Beat at low speed, scraping bowl often, until mixture leaves
side of bowl and forms dough (2-3 minutes). Divide dough in half; wrap in
plastic food wrap. Refrigerate until firm (1 hour). Heat oven to 400
degrees. Roll each half of dough on lightly floured surface to 1/8 -inch
thickness. Cut 8-inch circle from each half (save dough scraps for
decoration). Place 1 circle on ungreased baking sheet. Place Brie on
center of pastry circle. Spread cranberry sauce over top of Brie cheese;
sprinkle with toasted almonds. Top with remaining pastry circle. Pinch
edges of pastry to seal. Flute edges as desired. Decorate top with small
pastry cut-outs. Beat egg with water in small bowl; brush top and sides of
pastry. Bake 15-20 minutes or until golden brown. Remove from baking sheet
immediately. Let stand 30 minutes to allow cheese to set. To serve, cut
into small wedges. Serve with apple slices and crackers, if desired.

Source: Land O. Lakes



Cranberry Walnut Brie

1 round of brie cheese 1 sheet of puff pastry 1 cup dried cranberries
(divided) 1/4 cup chopped walnuts Egg wash Raw sugar for garnish Preheat
oven to 400. Cut puff pastry sheet about 2 inches larger than the brie.
Put 1/4 of the cranberries in the middle of the pastry and set the brie on
top of them. Put the other 1/4 of cranberries and the nuts on top of the
brie and fold the pastry up and around, snipping at corners as necessary
and using egg wash to stick it together. Brush egg wash on top of pastry
and sprinkle with raw sugar. Bake until brown and puffy (about 20
minutes). Serve with apple slices.



Cranberry Brie en Crote

En crote simply means encased in pastry, a delicious way to present a
whole Brie on a special occasion.

1 pkg Brie
1/4 cup Cranberry Orange Sauce
1 sheet Puff Pastry, thawed (half pkg)
1 egg, beaten
1 French Baguette

Preheat oven to 400 F On top of baking sheet, unroll pastry and parchment
so parchment lines baking sheet. Carefully cut away and discard top rind
of Brie, about 1/8-inch place Brie in center of puff pastry. Top Brie with
sauce. Bring one corner of pastry up over Brie; brush this section of
pastry with egg. Bring opposite corner of pastry up to overlap first
corner; brush with egg. Bring remaining two corners of pastry up over top,
overlapping sides. Gently press pastry overlap to seal in Brie. Brush
whole package with egg. With sharp knife, make four 1/2-inch vents in top
of pastry. Bake in center of oven for 20 to 25 minutes or until pastry is
golden. Let rest for 10 minutes. Garnish with orange slices and
cranberries, if desired. Serve with sliced baguette. Serve with additional
cranberry sauce, if desired.

Recipe Tips Assemble earlier in day and refrigerate. Brush with egg wash
and cut vents just before baking. Bake until golden.


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