Categories: holidays, not tried, party favorite
Ingredients
- Cornmeal
- 3/4 c canned whole berry cranberry sauce, well drained
- 1/4 t dry mustard
- 1/8 t ground ginger
- 1/8 t ground cloves
- 1/8 t ground allspice
- 1 pkg (17 1/4 oz) frozen puff pastry sheets, thawed
- 1 round (15 oz) brie
- 1 egg
- 1 T water
- Green, red, yellow food colors
- Sliced pears and or crackers
Directions
-
eheat oven to 400. Lightly sprinkle baking sheet with cornmeal
-
Combine cranberry sauce, dry mustard, and spices, mix well.
-
Place 1 puff pastry sheet on lightly floured surface, rol out pastry with rolling pin to a size about 2 inches larger than diameter of cheese round. Place cheese in center. With sharp knife, cut away excess pastry, leaving 1 inch rim around bottom of cheese, reserve trimmings. Place pastry and cheese on prepared baking sheet. Spread cranberry mixture on top of cheese to within 1 inch of edge.
-
Roll out remaining pastry sheet to a size large enough to completely cover cheese. Place pastry over cheese, trim away excess pastry. Be sure to leave 1 inch rim of pastry at bottom of cheeese. With sharp knife, cut slits in top of pastry to allow steam to vent.
-
Combine egg and water, beat lightly with fork, brush onto pastry to cover completely. Fold up bottom rim of pastry, press edges together to seal.
-
Using diagram as guide, cut out leaf shapes or other decorative designs from pastry trimmings. Glue cutouts onto top of pastry covered cheese with remaining egg mixture, brush with food colors that have been diluted slightly with water.
-
Bake 15 min. Reduce oven temp to about 350, continue baking 15-20 minutes or until pastry is golden brown. Remove to wire rack, let stand 15 minutes before cutting to serve. Serve warm with pear slices or crackers.