Saturday, December 02, 2006

Brie en Croute

From Campbell's Celebrations #27

1/2 package (17.25oz) Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 Tbsp water
1/4 C toasted sliced almonds (optional)
1/4 C chopped parsley
1 Brie cheese round (about 1 pound)

Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400. Mix egg and water and set aside.
Unfold pastry on lightly floured surface. Roll into 14" square. Cut off corners to make a circle. Sprinkle almonds and parsley in center of circle. 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. Brush with egg mixture.
Bake 20 minutes or until golden brown. Let stand 1 hour. Serve with crackers.

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