Monday, May 20, 2013

Cranberry and Pecan Brie En Croute

My love of brie began during a Sunday night ritual a couple of my roommates and I had during our senior year of college. To wind down the weekend, we would have a trashy television night in our scary basement that housed the only t.v. in our house (oh to be in college). It was unfinished, yet we tried to make it nice with a bunch of rugs and couches. It was still scary. Anyway, that was when "Desperate Housewives" was still on t.v., and, yes, we watched it every week. We would also always take a trip over to Trader Joe's beforehand, and get a baguette and brie cheese. Ever since then, when I'm going to a girls night and want to bring a snack, it's usually brie and a baguette.

Being that I am now a grown up, I've been trying to find more refined ways to bring brie to events. While tearing apart a baguette and slathering cheese on it works, it isn't all that impressive.

The recipe I am going to share today is pretty easy, and very good. I brought it to a recent event, and it was devoured. I would, however, recommend it for Holiday events rather than events in the summer. The cranberry, cinnamon, and brown sugar seemed a little seasonally inappropriate. But, in any case, it was delicious.

Cranberry and Pecan Brie En Croute
From The Girl Who Ate Everything

1 frozen puff pastry sheet, thawed
1 8 oz. wheel of brie
1/3 cup chopped pecans
1 Tbs. butter
1/4 teaspoon cinnamon
1/4 cup dried cranberries
1/4 cup brown sugar
1 egg, beaten

Preheat the oven the oven to 375 degrees. Soak the cranberries in water for about 1 minute, so they do not end up hard.

In a small saucepan, melt the butter, then stir in the pecans and cinnamon. Toast for about 3 minutes.

Lay the thawed puff pastry on a cookie sheet, and place the brie in the middle.

Place the pecan mixture on top of the brie...

then the brown sugar mixture...

then the dried cranberries.

Bring the edges of the puff pastry up and seal them together. Afterwards, I wish I had done this a little prettier.

Brush the pastry with the beaten egg.

Bake for 15-20 minutes.

Enjoy either with crackers or by the slice.

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