Pomegranate Brie en Croute
By baking your brie in puff pastry with fruit and nuts, your brie en croute is now an unforgettable appetizer.
Ingredients You Need:
Remove puff pastry from freezer and thaw at room temperature for 40 minutes or until it is easy to handle.
Make egg wash and reserve. Soak dried cranberries in hot water to soften. Drain cranberries and pat dry.
In a bowl, mix softened cherries with pistachios, pomegranate, rosemary and pomegranate molasses.
On a lightly floured surface, unroll thawed puff pastry sheet. Using a rolling pin, roll it into a 14-inch square.
Spread fruit mixture onto center of puff pastry. You can trace the shape of your brie wheel onto the puff pastry sheet for your circle.
Place brie on top of fruit and nut mixture. Using a pastry brush, brush outer edges with the egg wash.
Fold in two sides over cheese. Trim remaining two sides of square to 2-inch from edge of cheese. Seal with egg wash.
Fold sides onto cheese and press edges to seal. Remove extra pieces of puff pastry. Brush with egg wash.
Place seam-side down onto a baking sheet. Decorate top with scraps. Brush top with egg mixture.
Bake at 400ºF (200ºC) until golden and crisp, about 20 to 25 minutes.
Let it rest 30 minutes before serving and cutting open.
For full recipe details and nutritional information click on the link below!