>From the Campbell's website...


Holiday Brie en Croute
From: Campbell's Kitchen
Thaw Time: 30 minutes
Prep Time: 15 minutes
Bake Time: 20 minutes
Stand Time: 1 hour 

Serves: 12

1/2 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
1 egg 
1 tbsp. water 
1/2 cup apricot preserves OR seedless raspberry jam 
1/3 cup dried cranberries, softened*
1/4 cup toasted sliced almonds 
1 (13.2 oz.) Alouette® Baby Brie 
Pepperidge Farm® Water Crackers 


THAW pastry sheet at room temperature 30 min. Preheat oven to 400°F. Mix egg 
and water.
UNFOLD pastry sheet on lightly floured surface. Roll into 14" square. Cut off 
corners to make a circle. Spread preserves to within 1" of pastry edge. 
Sprinkle cranberries and almonds over preserves. Top with cheese. Brush edge of 
circle with egg mixture. Fold two opposite sides over cheese.. Trim remaining 
two sides to 2" from edge of cheese. Fold these two sides onto the round. Press 
edges to seal. Place seam-side down on baking sheet. Decorate top with pastry 
scraps if desired. Brush with egg mixture.
BAKE 20 min. or until golden. Let stand 1 hr. Serve with crackers.
TIP: *To soften cranberries, mix dried cranberries and 1/2 cup hot water in 
bowl. Let stand 1 min. Drain and pat dry.

Rhonda G in Missouri 


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