BAKED CRANBERRY ALMOND BRIE

"Warm Brie topped with cranberry sauce and toasted almonds is hidden in a soft, flaky cream cheese pastry. It's magically easy to make!"

FOR THE PASTRY:
3/4 cup all-purpose flour
1/4 cup LAND O LAKES Ultra Creamy Butter, softened
1 (3 oz) package cream cheese, softened
FOR THE FILLING:
1 (8 oz) pkg round Brie cheese -(4 1/4-inch diameter)
3 tablespoons cranberry orange sauce (or 3 tablespoons cranberry sauce and 1 teaspoon fresh finely grated orange peel
3 tablespoons chopped almonds, toasted
FOR THE TOPPING:
1 egg
1 teaspoon water
TO SERVE:
Apple or pear slices
Crackers

TO MAKE THE PASTRY:
Combine flour, butter and cream cheese in large mixer bowl. Beat at low speed, scraping bowl often, until mixture leaves sides of bowl and forms a dough (2 to 3 minutes). Divide dough in half; wrap in plastic food wrap. Refrigerate until firm (1 hour).

WHEN READY TO BAKE:
Preheat oven to 400 degrees F.

Roll each half of dough on lightly floured surface to 1/8-inch thickness. Cut 8-inch circle from each half (save dough scraps for decoration).

Place 1 circle on ungreased baking sheet. Place Brie on center of pastry circle. Spread cranberry sauce over top of Brie cheese; sprinkle with toasted almonds. Top with other pastry circle. Pinch edges of pastry to seal. Flute edges as desired. Decorate top with small pastry cut-outs.

Beat egg with water in small bowl; brush top and sides of pastry.

Bake for 15 to 20 minutes or until golden brown. Remove from baking sheet immediately. Let stand 30 minutes to allow cheese to set.

TO SERVE:
Cut into small wedges. Serve with apple slices and crackers for dipping.

Servings: 8
Adapted from source: Land O Lakes