Cranberry Brie Pastry Braid
Cranberry Pastry Braid with brie cheese wrapped in warm golden crescent dough. Easy, elegant holiday appetizer perfect for brunch too!
Servings: 6
Calories:
Equipment
- large baking sheet
Ingredients
- 8 ounce crescent dough sheet
- 6 ounces brie cheese
- 2/3 cup whole berry cranberry sauce
- 1 medium orange zest ONLY
- 1/2 teaspoon freshly rosemary finely chopped
- 1 large egg + 1 tablespoon water
- 2-3 tablespoons coarse sugar
- parchment paper
Instructions
- Preheat the oven to 375 degrees then line a baking sheet with a piece of parchment paper for easier cleanup.
- In a medium bowl, combine the cranberry sauce, orange zest and finely minced rosemary then set aside.
- Remove the rind from the brie using a paring knife or potato peeler, then thinly slice it and set it aside for now as well.
- Unroll and spread the crescent sheet out on the parchment paper lined baking sheet then gently press with your fingers (or rolling pin) to uncurl the edges.
- Spoon the cranberry mixture down the center of the pastry, leaving about a 2-inch border on either side bare then add the brie cheese evenly to the top.
- With a sharp knife make 7-8 diagonal strips about 1-inch wide each down each side of the pastry. Notch out the top and bottom to form a fold-over flap (see photos).
- Fold the 1-inch strips one over the other (braiding) down the length of the dough then fold the flaps over gently pressing to seal.
- Whisk the egg and 1 tablespoon of water in a small bowl. Using a pastry brush lightly brush the top of the pastry with the egg mixture.
- Sprinkle the sugar evenly over the top then bake 18-22 minutes or until golden brown. Let it rest 5 minutes before slicing.