Carmelized Pecan & Cranberry Encrusted Brie
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- 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
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!
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.