Carmelized Pecan & Cranberry Encrusted Brie
- 8 oz
- brie cheese round
- pillsbury pie crust roll (in box) refridgerated or make from scratch
- 1/2 c
- pecans, chopped
- 1/4 c
- dried cranberries
- 3/4 c
- brown sugar, divided into 1/4 c & 1/2 c
- 3/4 stick
- 2 Tbsp
- heavy cream or half & half
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!
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.