Makes 12 servings (with 3 crackers each)
Cranberry sauce
- 1 cup fresh cranberries
- 6 tablespoons packed brown sugar
- 1 tablespoon orange juice
- ½ teaspoon grated orange peel
- In 1-quart saucepan, stir cranberries, brown sugar and orange juice until well mixed.
- Heat to boiling, stirring frequently ; reduce heat.
- Simmer uncovered 15 to 20 minutes, stirring frequently, until mixture thickens and cranberries are tender.
- Stir in orange peel ; remove from heat.
Brie in pastry
- 1 tablespoon butter
- One-third cup sliced almonds
- 1 frozen puff pastry sheet, thawed
- 1 round (14-15 oz) Brie cheese
- 1 egg, beaten
- Assorted crackers or sliced fresh fruit
- In 8-inch skillet, melt butter over medium heat ; cook almonds in butter, stirring frequently, until golden brown, remove from heat.
- Heat oven to 400F (200C) ; spray cookie sheet with cooking spray.
- On lightly floured surface, roll pastry into 16 x 9-inch rectangle ; cut out one 8½-inch circle and one 7-inch circle.
- Place cheese round on center of large circle ; spoon cranberry sauce and almonds over cheese.
- Bring pastry up and press around side of cheese ; brush top edge of pastry with egg.
- Place 7-inch circle on top, pressing around edge to seal ; brush top and side of pastry with egg.
- Cut decorations from remaining pastry and arrange on top ; brush with egg and place on cookie sheet.
- Bake 20 to 25 minutes or until golden brown ; cool on cookie sheet on wire rack 30 minutes before serving.
- Serve with crackers.
BON APPÉTIT
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