Baked Brie with Raspberry Jam, Almonds, and Cranberries
This recipe is prepared with the 4-qt. Baker Lid-It from the Temp-tations® Old World 16-Piece Oven-to-Table Set (K27938).
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1 10'' x 10'' piece frozen puff pastry, defrosted
1 (8-oz) wheel Brie cheese, rind intact
2 Tbsp seedless raspberry jam
1/4 cup sliced almonds, toasted
1/4 cup dried cranberries, softened in hot water, drained, and patted dry
1 egg yolk
1 tsp water
Crackers (optional, for serving)
Sliced baguette (optional, for serving)
Sliced apples (optional, for serving)
Grapes (optional, for serving)
Preheat the oven to 375°F.
Combine the egg yolk and water in a small bowl, then set aside.
Slice the Brie in half (like a bagel) so you have two circles.
Place the puff pastry on a nonstick or parchment paper-lined cookie sheet. Spoon out 1 Tbsp of the raspberry jam and drop it in the middle of the puff pastry. Spread the jam into a circle approximately the size of the Brie. Place one half of the Brie, rind-side down, on the jam. Spread 1 Tbsp of jam over the Brie then sprinkle the almonds and cranberries on top. Place the second half of the Brie, rind-side up on top, and spread with the remaining raspberry jam.
Brush the edges of the puff pastry with the egg wash, then fold up the edges to cover the cheese. Trim any excess pastry and press to seal.
Flip the covered Brie over and brush the other side with the remaining egg wash.
Bake for 25 minutes, or until golden brown. Remove from the oven and let stand for 15-20 minutes before serving. Serve with crackers, baguette, apples, or grapes.
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