Monday, December 26, 2011

Baked Brie topped with Cranberry Sauce

Baked brie is one of my favorite cocktail party treats.  It's simple to make, and always makes a big impact.  Puff pastry is fun for all.

I had a bag of whole cranberries in the freezer since last year.  I got sucked into the advertising campaign of buy one to use now, buy one for later.  I get sucked into most advertising campaigns, so this is no surprise.  Some combination of very late pregnancy nesting and my usual cleaning neuroses led me to empty out everything in the freezer, so the cranberries needed to be cooked.  I normally top baked brie with jam, so cranberry sauce seemed like a good festive alternative.

Simple Cranberry Sauce
1 cup water
1 cup sugar
1 bag whole cranberries, fresh or frozen

In a saucepan, bring sugar and water to a boil.
Add in cranberries, return to boil.
Reduce to simmer, and cook for at least 10 minutes, until berries have burst and cooked down to desired consistency.
So easy!  No need for can shaped cranberry sauce any longer. 

Baked Brie in Puff Pastry
1 sheet puff pastry, thawed
1 6-8 oz. wheel of brie, top rind removed
cranberry sauce or jam of choice
egg wash

Preheat oven to 375 degrees.
Depending on the size of your wheel of brie, use a rolling pin to roll out puff pastry slightly.
Place brie in the middle of puff pastry and top with sauce.
Gather sides of puff pastry, sealing filling inside.
Place on a lined baking sheet.
Brush with an egg wash.  (I skipped this step, but it gives the pastry a nice golden color.)
Bake for 30-40 minutes until pastry is browned.

I served with apples and pears, which made excellent cracker alternatives.


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