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Friday, 7 June 2013

Cranberry and Pecan Brie en Croute




Recipe & Image taken from www.the-girl-who-ate-evertrhing.com

1 sheet frozen puff pasry, thawed
18oz wheel of Brie
1/3 cup chopped pecans
1 tablespoon butter
¼ tablespoon cinnamon
¼ cup dried cranberries
¼ cup brown sugar
1 egg, beaten

Preheat oven to 375 degrees.
Soak dried cranberries in a small bowl of water for one minute so that they are not hard.
Lay thawed puff pastry sheet on a cookie sheet.
In a small saucepan, melt butter. Stir in pecans and cinnamon and toast for about 3 minutes.
Place Brie in the middle of the puff pastry.
Place pecan mixture on top of Brie.
Place brown sugar on top of pecan mixture. The heat of the pecan mixture will help melt the brown sugar.
Drain cranberries. Place them on top of brown sugar.

Bring the edges of the puff pastry up and press them together making sure to seal the dough. If you have excess dough you can cut a leaf or decoration to add to the top of the Brie.

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