3/4 cup all-purpose flour
1 (3-ounce) package cream cheese, softened
1 (8-ounce) round Brie cheese
3 tablespoons cranberry orange sauce**
3 tablespoons chopped almonds, toasted
1 teaspoon water
Apple or pear slices
Combine flour, butter and cream cheese in large bowl. Beat at low speed, scraping bowl often, until mixture leaves sides of bowl and forms a dough. Divide dough in half; wrap in plastic food wrap. Refrigerate until firm (1 hour).
Heat oven to 400°F. 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 onto ungreased baking sheet. Place Brie on center of pastry circle. Spread cranberry sauce over top of cheese; sprinkle with toasted almonds. Top with other 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. Cut into small wedges. Serve with apple slices and crackers.
*Substitute 3 tablespoons whole berry cranberry sauce.
- Do not remove outer rind of Brie cheese. It is acceptable to eat and keeps the cheese contained inside pastry.
- To toast almonds, spread evenly in shallow pan. Bake at 350°F, stirring once, 4-6 minutes or until lightly browned. Cool completely.