KitchenMagician's Recipe

CHEESE - BRIE AND CRANBERRIES IN PUFF PASTRY

Category: Chilled Appetizers

Makes 24 servings.

1 pkg. (17-oz.) frozen puff pastry, thawed
1 egg yolk
1 T. water
1 32-oz. round Brie cheese (8 inches diameter)
1/2 c. canned cranberry sauce*
green and red seedless grapes for garnish

Preheat oven to 425F.
Line a baking sheet with parchment paper.
On lightly floured surface, unfold 1 puff-pastry sheet.
With floured rolling pin, roll into 10 x 13-inch rectangle.
From rectangle, cut 13 x 1 1/2-inch strip and 8 1/2-inch circle.
Repeat with remaining sheet.
use left over puff pastry to cut decorative shape for garnish
In a cup, with fork, beat egg yolk and water.
Place 1 dough circle on baking sheet; center Brie on circle.
Spoon cranberry sauce onto center top of Brie; do not let the cranberry sauce run over the side of the cheese.
Brush side of Brie with egg-yolk mixture.
Wrap the 2 long dough strips around side of Brie; press strips firmly against Brie so that they adhere during baking. Brush strips with some egg-yolk mixture.
Carefully place remaining dough circle on top of Brie and cranberry sauce.
Press edges of circles to dough strips to seal Brie and cranberry sauce completely in puff pastry.
With tip of knife, lightly score top of dough with 1-inch squares.
Garnish with puff pastry cut outs.
Brush top and side of dough, and garnishes with remaining egg-yolk mixture.
Bake at 425 F for 30 to 35 minutes, until pastry is golden brown. Cool on wire rack 2 hours to firm to serving consistency.
To serve, transfer Brie to large deep platter with spatula; garnish with small clusters of grapes.

*The cranberry sauce works best if it removed from the can in a single mound. There is less chance of it running while preparing the puff pastry casing.