Cranberry Toasted Almond Brie en Croûte + Fisher Nuts Giveaway!
A sweet and nutty baked brie, for an easy and appealing holiday appetizer, or your football get together.
1sheet frozen puff pastry, thawed
1/2cupwhole cranberry sauce, mashed and divided
1/4cupdried sweetened cranberries, divided
1/2cupslivered almonds, divided
1round(8 oz.) Brie cheese
Egg wash(1 egg, lightly beat with 1 Tablespoon water)
Preheat oven to 350 degrees F. Place the rack in the center of the oven.
Layer the almonds in a single layer on an ungreased rimmed baking sheet. Toast for 10-15 minutes, stirring occasionally, until golden. Set aside.
Raise the oven temperature to 400 degrees F.
Unfold the pastry sheet and set on a lightly floured surface. Roll out to form a 12-inch square. Cut the corners to make a circle.
Spread half of the cranberry sauce in the center of the circle to match the size of the Brie round. Sprinkle with 2 Tablespoons each of the dried cranberries and toasted almonds.
Place the Brie round over the sauce, then top with the rest of the cranberry sauce, and 2 more Tablespoons of the dried cranberries and almonds. Brush the ends of the pastry with the egg wash, then fold up over the Brie to completely cover. Pinch the seams to seal, then brush with more egg wash.
Place seam side up onto a baking sheet. Brush entire round with egg wash. Bake for 20-25 minutes, or until golden and cheese begins to melt.
Remove from the oven and sprinkle top with rest of almonds. Let rest for 30 minutes before serving. Serve with crackers or crusty bread.