Paula Deens Cranberry Brie Recipes

CRANBERRY BRIE BITES

Steps:

• Place Brie cheese in the freezer for 20 minutes. Oil a mini muffin pan with cooking spray.
• Roll 1 puff pastry sheet out into a 10x14-inch rectangle. Cut the sheet lengthwise into 4 even strips and crosswise into 6 even strips; there should be 24 squares. Separate and press them gently into the muffin cups.
• Cut chilled Brie cheese into 24 pieces approximately 3/4-inch in size. Add 1 teaspoon cranberry sauce to each pastry-lined muffin cup; press in 1 piece of Brie and top with 1 teaspoon of chopped walnuts. Sprinkle bites with sea salt. Chill for at least 30 minutes and up to 3 days.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake bites in the preheated oven until golden brown, 18 to 20 minutes.

PAULA DEEN'S BRIE EN CROUTE #2

Steps:

• Preheat oven to 375 degrees F.
• Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use).
• Melt butter in a saucepan over medium heat.
• Saute nuts in butter until golden brown, approximately 5 minutes.
• Place nuts on top of Brie and spread jam on top of nuts.
• Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction.
• Brush both sides of the sheet with beaten egg.
• Center the wheel of Brie on top of the pastry sheet.
• Bring all four corners of the sheet together above Brie and twist slightly to form a "bundle."
• Tie gathered pastry with kitchen/cooking string (tie string in the form of a bow), arranging pastry until you are satisfied with the "bundle" shape.
• Place "bundle" on an ungreased cookie sheet and bake for 20 to 25 minutes until pastry is golden brown.
• Serve with top-quality crackers.

PAULA DEEN'S CRANBERRY BRIE

Steps:

• Allow the puff pastry to thaw approximately 30 minutes.
• Preheat the oven to 400.
• In a small bowl, beat the egg with 1 teaspoon water to make an egg wash. Set aside.
• Lightly flour a large cutting board. Roll out the pastry to a 14" square. Cut off the corners to make a modified circle shape, reserving the cut pieces to make decorative shapes later.
• Spread the apricot preserves on the circle of dough, leaving a 2" margin around the edges.
• Soak the dried cranberries in the orange juice for approx 5 minutes, until they have absorbed some liquid and softened. Drain the excess juice.
• Arrange the cranberries on top of the apricot preserves. Arrange the almonds evenly on the cranberries. Place the brie on top.
• Brush the edges of the pastry with the egg wash. Fold up to completely seal the brie in the pastry, using additional egg wash if necessary, and pinching to help "glue" the edges together.
• Lightly grease a baking sheet or spray with vegetable oil spray. Place the brie seam side down on the sheet. Use small cookie cutters to cut out decorative shapes from the leftover pastry and place on the top. Brush with remaining egg wash.
• Bake for 20 minutes.
• Transfer to a serving plate. Allow to sit for at least 30 minutes before serving! If you cut into it too early, the cheese will run out onto your serving plate.
• Serve with water crackers.