Mini Brie En Croute Recipes

BAKED BRIE EN CROUTE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk egg and water together to make egg wash.
• Roll out puff pastry gently to a 14-inch square. Trim corners with a knife or pizza cutter to make a circle. Spread apricot preserves over the pastry, leaving a 1-inch margin around the edge. Sprinkle cranberries and almonds over the pastry, and place Brie cheese in the center.
• Brush the edges of the pastry with some of the egg wash. Fold top and bottom of pastry over the dough; trim 2 inches off each edge. Fold remaining pastry on top to cover the Brie cheese completely. Press the seams with your fingers to seal. Remove any excess apricot preserves that leaks out.
• Transfer wrapped cheese, seam-side down, to baking sheet. Brush top with egg wash.
• Bake in the preheated oven until top is golden brown, about 20 minutes. Let stand before serving, about 30 minutes.

MINI BRIE EN CROUTE WITH CRANBERRY

Steps:

• Cut the brie into 4"x4" square and discard the rounded edges.
• Cut the square into 1-inch cubes (there should be 16).
• Cut each 1-inch cube in half, and put the cheese aside.
• Open 1 can of crescent roll dough, and lay the dough flat on a greased counter space.
• Cut the dough in half lengthwise, and then into quarters widthwise. I recommend using a pizza cutter. This should result in 8 squares of dough.
• Place 1 piece of cheese and 1 table spoon of cranberry sauce onto a square of dough.
• Take the edges of the dough, and pinch them together at the top of the pastry to create a purse-like sculpture.
• Repeat this process to use all of the dough, cheese, and cranberry sauce.
• Place the little brie en croute "purses" 2 inches appart on a greased cookie sheet.
• Pour/brush the beaten egg over the tops of the purses. Make sure the purses are covered in egg from top to bottom.
• Bake purses in oven for 20 minutes at 350 degrees or until golden brown.
• Let cool for 1/2 an hour.
• Enjoy!