Recipe: Brie in Puff Pastry with Cranberry Sauce and Toasted Almonds

BRIE IN PUFF PASTRY WITH CRANBERRY SAUCE

FOR THE CRANBERRY SAUCE:
1 cup fresh cranberries
6 tablespoons packed brown sugar
1 tablespoon orange juice
1/2 teaspoon grated orange peel
FOR THE TOASTED ALMONDS:
1 tablespoon butter or margarine
1/3 cup sliced almonds
FOR THE BRIE AND PASTRY:
1 sheet frozen puff pastry, thawed (from a 17.3 oz package)
1 (14 to 15 oz) round of Brie cheese
1 egg, beaten (for brushing top)
Assorted crackers and/or sliced fresh fruit (for serving)

TO MAKE THE CRANBERRY SAUCE:
In 1 quart saucepan, mix cranberries, brown sugar and orange juice. 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.

TO TOAST THE ALMONDS:
In 8-inch skillet, melt butter over medium heat. Cook almonds in butter, stirring frequently, until golden brown; remove from heat.

TO PREPARE THE BRIE AND PASTRY:
Heat oven to 400 degrees F. Spray cookie sheet with cooking spray.

On lightly floured surface, roll pastry into 16 x 9 inch rectangle. Cut out one 8 1/2 inch circle and one 7-inch circle from pastry.

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 (using small cookie cutters) from remaining pastry and arrange on top; brush with egg.*

TO BAKE:
Place on cookie sheet. Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet on wire rack 1 hour before serving.

TO SERVE:
Serve with crackers and/or sliced fresh fruit. If desired, serve on a pedestal cake plate to add height to your buffet.

*TO MAKE AHEAD:
Tightly wrap and refrigerate the unbaked pastry-covered cheese for up to 6 hours. Bake just before serving.

Makes 12 servings (1/4 cup cheese mixture and 2 crackers each)
From: Recipelink.com
Source: Recipe booklet: Holiday Appetizers, Main Meals and Desserts, Betty Crocker Recipe Magazine #227, December 2005