Warm baked Brie topped with cranberry sauce and toasted almonds is hidden in a soft, flaky cream cheese pastry. It's magically easy to make!
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3/4 cup all-purpose flour
1/4 cup Land O Lakes® Butter, softened
3 ounces cream cheese, softened
1 (8-ounce) round Brie cheese
3 tablespoons cranberry orange sauce
3 tablespoons chopped almonds, toasted
1 large Land O Lakes® Egg
1 teaspoon water
Apple or pear slices
*Substitute 3 tablespoons whole berry cranberry sauce.
Combine flour, butter and cream cheese in 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 1 hour or until firm.
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 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.
- 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.