Walnut
Cranberry Stuffed Brie
by Debra Primovic
This is a great appetizer for company before dinner or just
with wine and other appetizers. This is a favorite – everyone
asks me for my recipe after a party at which I serve this.
½ cup cranberry preserves or jam*
½ cup chopped walnuts, toasted
1/3 cup dried cranberries
1/3 cup currants
1 (171/4-ounce) package (2 sheets)frozen puff pastry sheets,
thawed
1 (8-ounce) 4 ¼-inch diameter round Brie cheese
1 tablespoon milk
1 tablespoon water
1 egg
Apple slices
Crackers
Heat oven to 400 degrees. In small bowl combine preserves, walnuts,
cranberries and currants; set aside.
On lightly floured surface place pastry sheets, one on top of
the other; roll to 13-inch square. Cut to 13-inch circle. Place
pastry circle on greased 15x10x1-inch jelly roll pan.
Using paring knife, remove center of Brie in as large a piece
as possible, leaving ¼-inch shell around outside edge
and bottom. Set center of Brie aside.
Evenly press walnut cranberry mixture into shell. Gently place
removed Brie center on top of walnut cranberry mixture. (Do
not push down or edges may crack.) Place filled Brie in center
of pastry circle. Gather pastry up around Brie, holding firmly
at top; pinch edges of pastry to seal. Check for holes in pastry,
patching with extra dough if needed. Decorate top with star-shaped
pastry cut-outs.
In small bowl, with fork, beat together milk, water and egg;
brush over pastry. Bake for 38 to 42 minutes or until medium
golden brown. (Brie may leak when baking.) Let stand 15 minutes
to all Brie to set. Serve with apple slices or crackers.
*Substitute ½ cup red currant jelly. Increase dried cranberries
to ½ cup.
12 servings.
