Baked Brie with Raspberries
A delicious crowd-pleasing Brie Cheese appetizer with fresh Raspberries and Shirlie Jayne's sweet Raspberry Pomegranate Dressing
Ingredients
- 1 - 8 oz Brie Wheel
- 1 - 8 oz Puff Pastry sheet or Crescent dough sheet
- 6 oz of fresh Raspberries
- 1/2 Cup Pecans, chopped
- 1 Egg and 2 Tbls. of water
- Crackers or Baguette
- 2 Tbls. Shirlie Jayne's Raspberry Pomegranate Dressing
How to Prepare
- Preheat oven to 375.
- Roll out and lay puff pastry or crescent dough on a clean counter top.
- Place the brie wheel on top in the center of the pastry or dough.
- Put the raspberries and pecans on top of the brie and drizzle Shirlie Jayne's Raspberry Pomegranate Dressing on top of the raspberries and pecans.
- Wrap the pastry/dough to seal the sides and top. Discard any excess.
- Beat one egg and 2 Tbls. of water. Brush on wrapped pastry
- Sprinkle the top with some pecans to decorate.
- Place wrapped brie on a baking pan and bake for 30 minutes or until pastry/dough is golden brown.
- Carefully remove from oven onto a serving platter.
- Serve with a choice of crackers or thinly sliced baguette - baguette can be served cold or brushed with olive oil and garlic and roasted at 375 degrees for 8 minutes or until golden brown and crunchy.