Christmas Breakfast Brie Pastry
By
Brad Heintz
@backyardneighbor
9
Blue Ribbon Recipe
When warm and ooey gooey, baked Brie is so good. Adding fresh raspberry and cranraisins inside the flaky puff pastry is really tasty. The pecans add a bit of a crunch. It's an easy and impressive appetizer for your next holiday party!
The Test Kitchen
Ingredients
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1 pkgfrozen puff pastry
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1 Tbspbutter
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1/2 cpecans, halved
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1/2 ptfresh raspberries
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1 pkgcranraisins (snack size)
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1/8 tspcinnamon
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1 pkgBrie (8 oz.)
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1/4 cbrown sugar, lightly packed
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1egg
How to Make Christmas Breakfast Brie Pastry
- Defrost puff pastry and unfold according to package directions.
- Preheat oven to 375 degrees F.
- In a saucepan, melt the butter over medium heat. Sauté the pecans in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until pecans are coated well. (Don’t burn your nuts on Christmas like I did the first time!!!)
- Place Brie on puff pastry. Place nuts on Brie. Add half of the fresh raspberries, a hand full of cranberry raisins and sprinkle the brown sugar over the mixture.
- Pick up the corners of the pastry, pressing around the brie and gathering at the top. Gently squeeze together the excess dough and crimp end with kitchen scissors.
- Brush the beaten egg over pastry.
- Place Brie on parchment paper on cookie sheet and bake for 25 minutes until pastry is golden brown.
- Serve while still warm with remainder of fresh raspberries and cranberry raisins as a garnish.