Puff Pastry-Wrapped Cranberry Brie
Recipe Mari Loewen, Photography Ross Cornish
A beautiful baked brie with a crispy flakey puff pastry, with all the delicious flavours of the holidays. Also make a great gift!
Ingredients
1 package puff pastry
16 ounces brie
¼ cup water
½ cup dried cranberries
3 tablespoons dark brown sugar, packed
2 tablespoons dried currants
1/4 teaspoon fresh ginger, minced
¼ teaspoon ground allspice
¼ teaspoon dry mustard
⅛ teaspoon ground cloves
2 tablespoons pecans, chopped
Pre-heat oven to 350°. Line baking sheet with parchment paper. Remove pastry from package and place on surface of table. Place whole Brie on top and bring each layer up an over the brie until brie is completely covered like a round package. Place onto parchment-lined baking sheet and bake about 25-30 minutes or until golden brown.
Meanwhile, in pot over medium heat, combine water and all remaining ingredients, except pecans, and bring to boil, then reduce heat to low, and simmer until cranberries are plump and liquid thickens slightly, about 8-10 minutes. Remove from heat and stir in pecans. Transfer baked brie to a platter, pour cranberry compote over the top, and serve immediately. Serves 8.
