Baked Brie in pastry with dried cranberries,
Here’s a recipe to serve with your favorite bubbly. It’s a favorite of Olga Dominguez, cheese buyer at Zabar’s in New York City.
For the holidays use dried cranberries; for Valentine’s Day substitute dried cherries or strawberries.
This party-size recipe uses a standard 17-inch wheel of Brie. If your celebration will be more intimate buy a Baby Brie, which at 8.8 ounces, serves up to four. (In theory, with a portion size of one ounce, it should serve eight—but we don’t know eight people with that much restraint).
Brie (typically a double-crème cheese, although some like the Rouge et Noir brand are even richer triple-crèmes) is one of America’s top-selling cheeses.
Other best sellers include Cheddar, cream cheese, mozzarella and Parmigiano Reggiano.
RECIPE: CRANBERRY BAKED BRIE
Keep the Brie refrigerated and cold until ready to slice.
1. PREHEAT oven to 350°F.
2. CUT the Brie in half horizontally with a sharp knife, creating a top and a bottom.
3. SPRINKLE the cranberries, half the honey and half of the almonds in the center of the bottom half of the cheese, to within two inches of the edge. Cover with the top half and press down the edges. (When you press down, the fillings will spread close to the edge.)
4. OPEN the crescent roll container and prepare to wrap the Brie with the pastry. Lay the triangle crescent dough pieces on a work surface to form a sheet, overlapping the edges slightly. Press to bond together. Place the Brie in the center of the sheet and wrap the edges around the wheel until the entire surface is covered. Overlap and press the crescent dough close to the edges so that the Brie and fillings will not run out.
5. PLACE on a nonstick cookie sheet with a lip (just in case the cheese does run). Pour the remaining honey in the top center of the wrapped Brie and sprinkle with the remaining almond slices.
6. BAKE for 30 to 40 minutes, or until golden brown and bubbly. Serve immediately.
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