Holiday Brie En Croute From Pepperidge Farm Recipes

Steps:

• 1.Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. 2.Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture. 3.Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers. 4.Flavor Variation: For Brie en Croute Provencal, omit the preserves, cranberries and almonds. Stir 1/4 cup diced jarred sun-dried tomatoes, 2 tablespoons olive tapenade and 2 tablespoons toasted pine nuts in a small bowl. Spoon the mixture in the center of the pastry sheet. Top with the cheese and proceed as directed above.

Steps:

• Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut off the corners to make a circle. Sprinkle the almonds and parsley in the center of the circle. Top with the cheese. Brush the edge of the circle with the egg mixture. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto the baking sheet. Decorate the top with pastry scraps, if desired. Brush with the egg mixture.
• Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.

Steps:

• Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.
• Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.

Steps:

• Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400 degrees. 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 (leaf shapes, etc.) Brush with egg mixture. Bake 20 minutes, or until golden. Let stand 1 hour. Serve with crackers.