Walnut Cranberry Stuffed Brie Recipe
Super Bowl Recipes



Walnut Cranberry Stuffed Brie 

1/2 cup chopped walnuts, toasted
1/2 cup raspberry preserves
2/3 cup sweetened dried cranberries
1 (17 1/4-ounce) package (2 sheets) frozen puff pastry sheets, thawed
1 (8-ounce) 4 1/4-inch diameter round Brie cheese
1 tablespoon milk
1 tablespoon water
1 egg
Apple slices, if desired
Crackers, if desired

Heat oven to 400F. Combine walnuts, preserves and cranberries in small bowl; set aside.

Place 1 pastry sheet on lightly floured surface; top with second sheet. Roll out to 13-inch square. Cut to 13-inch circle. Place pastry circle onto greased 15x10x1-inch jelly-roll pan.

Remove center of Brie cheese, using small sharp knife, in as large a piece as possible, leaving 1/4-inch shell around outside edge and bottom. Set center of cheese aside.

Evenly press walnut-cranberry mixture into shell. Gently place Brie cheese center on top of walnut-cranberry mixture. (Do not push down or edges may crack.) Place filled Brie cheese in center of pastry circle. Gather pastry up around Brie, holding firmly at top; pinch edges of pastry to seal. Check for holes in pastry, patching with extra pastry, if needed. Decorate top with star-shaped pastry cut-outs, if desired.

Beat together milk, water and egg in small bowl with fork; brush over pastry. Bake for 38 to 42 minutes or until medium golden brown. (Brie may leak when baking.) Let stand 15 minutes to allow Brie to set. Serve with apple slices or crackers.

TIP: Make sure cheese is completely covered with pastry to prevent cheese from leaking.

Yield: 12 servings

Nutrition Facts (1 serving (without apples or crackers)) Calories: 380
Fat: 24 g
Cholesterol: 35 mg
Sodium: 230 mg
Carbohydrates: 33 g
Dietary Fiber: 1 g
Protein: 8 g


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