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Pastry: 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. Filling: 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. Topping: 1 egg 1 tsp. water apple and pear slices crackers 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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |