Baked Cranberry Almond Brie

Sis. Patty Robinson

Kitchener Ecclesia, Ontario, Canada



3/4 cup flour

1/4 cup butter, softened

3 oz. Cream cheese, softened



1 8-oz. Wheel Brie cheese

3 Tbsp. Cranberry orange sauce

3 Tbsp. Chopped toasted almonds



1 egg

1 tsp. Water


Combine flour, butter and cream cheese in large bowl. Beat at low speed, scraping bowl often, until mixture leaves sides of bowl and forms a dough (2-3 minutes). Divide dough in half; wrap in plastic wrap and refrigerate for 1 hour.


Roll each half of dough on lightly floured surface to 1/8" thick. Cut 8" circle from each half and place 1 circle onto ungreased baking sheet. Place Brie cheese on center of pastry circle. Spread cranberry sauce over top of cheese. Sprinkle with toasted almonds. Top with remaining pastry circle. Pinch edges of pastry to seal. Flute edges. Decorate top with small pastry cut-outs from left-over pastry. Beat egg and water in small bowl; brush top and sides of pastry. Bake for 15-20 minutes at 400 degrees. Remove from pan immediately - let stand 30 minutes to allow cheese to set. Cut into small wedges - serve with apple slices, plear slices or crackers.