I love the holidays so much. I love decorating, spending time with friends and family, and of course all of the yummy food! There are a couple of dishes that I make without fail every year for Christmas and baked brie is one of them. A simple baked brie is good but when you add yummy fillings and wrap it in puff pastry…it’s out of this world delicious!! While I may change the filling from year to year, I always use Pepperidge Farm Puff Pastry. It’s delicious and so easy to work with. What’s great is that right now we have a great coupon that means awesome savings too!
Pepperidge Farm Puff Pastry Turnovers, $3.79, Sheets, $4.59, or Shells, $3.85
-$1/1 Pepperidge Farm Puff Pastry Turnovers, Sheets, or Shells Publix Coupon “All The Trimmings” Booklet or PRINT
The turnovers are $2.79, the sheets are $3.59 after coupon and the shells are $2.85 after coupon.
This recipe for Holiday Brie en Croute is so simple and the presentation is just fantastic. It really does taste as good as it looks!
There’s always a line of folks waiting to cut into that pastry when I pull it out of the oven. I learned a long time ago that if I want to get a bite, I have to make sure I am nearby when this baby comes out. This year I’ve learned my lesson and will be baking two to ensure that everyone gets as much as they’d like.
Take advantage of the savings and stock your freezer. Then whip this up as a holiday appetizer…your guests will love it!
- 1 egg
- 1 tbsp. water
- 2 tbsp. all-purpose flour
- ½ of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- ½ cup apricot preserves or seedless raspberry jam
- ⅓ cup dried cranberries
- ¼ cup toasted sliced almonds
- 1 (13- to 16-ounce) Brie cheese round
- 1 pkg. (13 ounces) Pepperidge Farm® Cracker Favorites
- Heat the oven to 400°F.
- Beat the egg and water in a small bowl with a fork.
- Sprinkle the flour on the work surface.
- Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 14-inch square.
- Spread the preserves on the pastry to within 2 inches of the edge.
- Sprinkle with the cranberries and almonds.
- Place the cheese in the center of the pastry.
- Fold the pastry up over the cheese to cover.
- Trim the excess pastry and press to seal.
- Brush the seam with the egg mixture.
- Place seam-side down onto a baking sheet.
- Decorate with the pastry scraps, if desired.
- Brush with the egg mixture.
- Bake for 20 minutes or until the pastry is golden brown.
- Let stand for 45 minutes. Serve with the crackers.
Recipe from Pepperidge Farm
This post is brought to you by the folks at Pepperidge Farms.