Monday, December 30, 2013

Baked Brie with Cranberries, Cinnamon + Pecans

Christmas may be over but we continue to celebrate in our house long after December 25th. For the entire 12 days of Christmas to be exact! This Christmas has been extra special for us and I never want it to end. 

The celebrations continue this week as we say hello to 2014! As we get ready for a cozy night in with friends, I'm menu planning for New Year's Eve- babies and bubbly included! I am loving the idea of several small bites instead of one big meal. 

If you are still in need of some tasty bites to add to your New Year's Eve spread, I have the perfect addition. This is a wonderful holiday appetizer that everyone seems to love. I made this last year for my family's pre- Thanksgiving dinner cocktails and appetizers and we added it to our pre- Christmas dinner menu this year as well. I made a second batch when we celebrated Christmas with Mark's family this weekend and even the smallest people in the house gobbled it up! 

In a big crowd, one just doesn't seem to be enough. So go ahead and make an extra! Your dinner guests will thank you.

Baked Brie with Cranberries, Cinnamon + Pecans

1 wheel or wedge of Brie cheese
1 sheet puff pastry, thawed
1/3 cup chopped pecans (or walnuts)
1/3 cup dried cranberries
1/4 cup dark brown sugar
1 Tbsp. unsalted butter
a few shakes of cinnamon
1 egg, lightly beaten

Preheat oven to 375 degrees

In a small saucepan on medium heat, melt butter. Add nuts and a few shakes of cinnamon. Saute for 3-5 minutes until nuts are toasted.

In a baking sheet, lay out puff pastry and place brie on top. Place cinnamon/butter/nut mixture on top of the brie followed by the brown sugar then the cranberries. Wrap the brie with the puff pastry. Brush with egg to finish. Bake for 25-30 minutes, or until pastry is brown and nicely puffed. Serve with crostini and apple slices.

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