3/4 cup all-purpose
1/4 cup butter, softened
1 (3-ounce) package cream cheese, softened
1 (8-ounce) 4-inch diameter round Brie cheese with the rind intact*
3 tablespoons whole berry cranberry sauce (or use your favorite preserves such as apricot or cherry)
2 tablespoons chopped almonds, pecansj or hazelnuts, toasted
1 large egg
1 teaspoon water
Apple or pear slices
In a large mixing bowl, beat flour, butter and cream cheese at low speed, scraping bowl often, until mixture is blended and forms into dough. Divide pastry dough in half; form into balls and wrap in plastic food wrap. Refrigerate until firm (1 hour).
Heat oven to 400°F (200°C).
Roll each pastry ball out on a lightly floured surface to 1/8-inch thickness. Cut each into 8-inch circles (use excess pastry dough to decorate).
Place 1 pastry circle on an ungreased baking sheet. Place Brie on center and spread cranberry sauce over top of Brie cheese; sprinkle with toasted nuts. Top with other pastry circle. Pinch edges of pastry to seal and flute edges. If desired, decorate top cut-out shapes formed from the excess pastry dough.
For Egg Wash: Beat egg with water in small bowl and brush the top and sides of pastry.
Bake for 15 to 20 minutes or until golden brown. Remove from baking sheet immediately. Let stand 30 minutes to allow cheese to set.
Serve with apple or pear slices and crackers.
Makes 6 to 8 servings.
* The rind is edible and helps to keep its shape in the pastry.
Cook’s Tip: Toast nuts in a heavy skillet over medium-low heat until golden and