1Preheat oven to 375*
Bring crust to room temp before trying to unroll.(About 20 minutes).
The pic to your left is the same recipe, but I used raisins & cranberries. I also brushed the crust with a beaten egg before baking. The latter pic did not have an egg wash. You can see the difference in the color. Both ways work and both taste delicious!
2Meanwhile, do your prep work. Chop pecans, measure cranberries, Get out the brown sugar and measure. If you have miniture cookie cutters for leaves or another shape you like, get those out too.
3Unroll pie crust and cut a circle inside the crust, leaving about an inch to inch and a half remaining along at least one side. Cut out leaves with cookie cutter and discard excess dough.
4Place Brie cheese in center of crust. Place 1 Tbsp butter on top of cheese, sprinkle with 1/4 c. of brown sugar. Fold up sides of dough to cover the cheese. Squeeze and stick together with a dab of water, then add leaves to it in the same manner. Draw the veins on the leaves with a toothpick. (If desired)Brush with beaten egg. Bake at 375* for 15-20 minutes or until golden brown. Wait until the brie is almost done to start cooking the glaze.
5DIRECTIONS FOR GLAZE
Melt butter in small sauce pan, add 1/2 c. brown sugar, 1/4 c. cranberries and 1/2 c. chopped pecans.
Stir and cook on medium heat for 2-3 minutes, add 2 Tbsp cream, stir and cook for several more minutes until you have a nice carmel glaze. Pour on top of encrusted brie.
6Serve with crackers or crisp apple slices.
It seems to be easier to eat if cut up into small pieces.