Sunday, November 23, 2014
Baked Brie with Cranberries & Pistachios
This is a ridiculously easy and super impressive appetizer dish for Thanksgiving, Christmas, or any special occasion. This is Baked Brie with Cranberry Sauce & Pistachios. And it's so good!
BAKED BRIE WITH CRANBERRIES & PISTACHIOS
One 8-ounce wheel of brie
1 sheet puff pastry, thawed
One 14-ounce can whole berry cranberry sauce
1/2 C shelled pistachios
Crackers, for serving
Preheat the oven to 400 degrees. Unfold the puff pastry and place on a greased sheet pan. Unwrap the brie and set it in the center of the pastry. Stir the can of cranberry sauce to loosen it up. Spoon half of the sauce on top of the brie. Chop half of the pistachios and place them on top of the cranberry sauce. Pull up the puff pastry and fold over the top of the brie, making sure to cover the top completely. Beat the egg with a splash of water. Brush the top and sides of the puff pastry with the egg mixture. Bake the brie for 25-35 minutes or until the pastry is well browned.
Remove it from the oven and let it rest on a rack for 25-30 minutes or until it's mostly cooled. This step is important since the cheese will run out of the pastry if it isn't cooled some. Don't cool it too long, though, because the cheese will firm up too much. You want the cheese to be soft and run slightly but not pour out of the pastry. Garnish with the remaining cranberry sauce and pistachios. Serve with crackers.