Baked Stuffed Brie With Cranberries Walnuts Recipes

WALNUT CRANBERRY STUFFED BRIE

Steps:

• Heat oven to 400°F. Grease 15x10x1-inch baking pan; set aside.
• Combine walnuts, preserves and cranberries in bowl; set aside.
• Place 1 pastry sheet on lightly floured surface; top with second sheet. Roll out to 13-inch square. Cut to 13-inch circle. Place pastry circle onto prepared pan.
• Remove center of Brie cheese, using small sharp knife, in as large a piece as possible, leaving 1/4-inch shell around outside edge and bottom. Set center of cheese aside.
• Evenly press walnut-cranberry mixture into shell. Gently place Brie cheese center on top of walnut-cranberry mixture. (Do not push down or edges may crack.) Place filled Brie cheese in center of pastry circle. Gather pastry up around Brie, holding firmly at top; pinch edges of pastry to seal. Check for holes in pastry, patching with extra pastry, if needed. Decorate top with star-shaped pastry cut-outs, if desired.
• Whisk milk, water and egg together in bowl; brush over pastry. Bake 38-42 minutes or until medium golden brown. (Brie may leak when baking.) Let stand 15 minutes to allow Brie to set.
• Serve with apple slices or crackers.

BAKED STUFFED BRIE WITH CRANBERRIES & WALNUTS

Steps:

• Score the side of a wheel of brie all the way around with a sharp paring knife. Cut directly on the "equator" through the rind. Using a long piece of string or dental floss, wrap the string around the brie on the newly made cut. Loop one end of the string over the other (a half knot). Then pulling the ends of the string in opposite directions, cut the brie in half.
• Press the dried cranberries on one cut side of the brie, and the walnuts on the other. Quickly put the 2 sides back together with the cranberries on top of the walnuts. Press together and stuff back in any cranberries or walnuts that fell out.
• Roll out a thawed sheet of puff pastry on a floured surface to about 1/8-inch thickness. Place brie in center of pastry. Gently pull up edges to ensure you have enough dough to entirely wrap the brie. You can trim off the corners if there is too much dough. Brush the dough with the egg wash. Fold one edge of the dough over the brie and then the opposite side. Fold over the remaining edges and complexly encase the brie. You can trim off excess pieces of dough, if necessary. Flip the brie over so the seam is at the bottom; gently press in the sides to snug the dough against the brie. Brush the top and sides of the wrapped brie with egg wash.
• If you choose to decorate the brie with cut-out shapes of additional puff pastry, use very cold (almost still frozen) dough to ensure sharp lines. Lightly brush the decorative pieces with egg wash. Place the brie in the freezer for one hour (this is a crucial step; see note below).
• Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
• Place the brie on the prepared baking sheet. Bake on the center rack in preheated oven until it is browned and leaking cheese, about 20 minutes. (Only rarely does the brie not leak through, but 20 to 25 minutes is about how long it takes to melt the cheese and brown the pastry.)