3/4 c. all-purpose flour
1/4 c. butter, softened
3 oz. pkg. cream cheese
Combine all of the ingredients and beat low speed in large
mixer. I did it by hand. Divide dough in half and wrap in Saran
Wrap and chill AT LEAST 1 HOUR.
8 oz. round Brie cheese (4 1/4 diameter with rind intact)
3 Tbsp. cranberry orange sauce or 3 Tbsp. whole cranberry sauce
3 Tbsp. chopped almonds, toasted
Heat oven to 400 degrees. On flour surface, roll out each half of
dough to 1/8-inch thick. Cut 8-inch circle from each slice, save
scraps for decorations. Place one circle on baking sheet. Top
with Brie, spread with sauce; sprinkle with toasted almonds. Top
with other pastry circle. Pinch edges to seal as you would a pie.
Decorate top with pastry cutouts.
1 tsp. water
apple and pear slices
Beat egg and water; brush top of pastry. Bake 15 to 20
minutes or until golden brown. Remove from baking sheet
immediately. Let stand 30 minutes. Cut into small wedges and serve
with fruit slices and crackers.
Note: To toast almonds, spread on shallow pan. Bake at 350 degrees
for 4 to 6 minutes or until lightly browned. Cool completely.
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