Wednesday, September 1, 2010

Pastry Wrapped Brie w/ Raspberry jam

1 can large crescent rolls – original flavor
1 (8oz) round Brie cheese
1 egg
1 tbsp. water
Raspberry Jam

Roll Crescent rolls out on baking sheet and pinch seams to create one large pastry sheet. Place round of Brie in center of pastry and top with raspberry jam until the top of the cheese block is covered.

Pull the sides of the pastry sheet toward the top of the cheese block, gather and pinch in center to create a seal. Be sure to seal all sides and leave no gaps in the pastry dough. Remove remainder of dough on top.

Beat egg and water in small bowl and then brush seams of pastry with egg mixture. Place seam side down on baking sheet. Decorate with pastry scraps and brush again with egg mixture.

Bake for 25 minutes or until the pastry is golden.

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