NOTE- I don't have the full recipe. Was excellent.
CRANBERRY SAUCE-
1 lb fresh or thawed frozen cranberries (about 4 1/2 c)
1/4 cup red-currant jelly
3/4 cup Demerara or light brown sugar
2 tbsp fresh lemon juice
2 tbsp kirsch or brandy (I used brandy)
BRIE & PASTRY-
2 lb wheel of firm brie, rind intact, chilled
Two 17 1/4 oz pkgs frozen puff pastry sheets (4), thawed
1 large egg, beaten lightly
Instructions
SAUCE- In a large saucepan simmer sauce ingredients, stirring frequently, until
thickened, about 20 minutes. Transfer sauce to a heatproof bowl and cool. Can be
made 1 week ahead and chilled, covered.
Put brie on a work surface and with a 2 inch round cutter cut out 10 rounds, pressing
scraps together as necessary. Press thumb deep into middle of each round to form a
small indentation and fill each cavity with about 1 tsp cranberry sauce, reserving
remaining sauce. Chill cheese rounds on a baking sheet.
On a lightly floured surface unfold 1 pastry sheet (do not roll out pastry) and with a 2 1/4
inch round cutter cut out 10 rounds. Chill. Unfold remaining 3 pastry sheets and with a
5 inch round cutter cut out 10 rounds.
REST IS LOST...................
Originally Submitted
10/6/2007
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You can add this Baked Brie in Puff Pasty W/Cranberry Sauce recipe to your own private DesktopCookbook.
