Cranberry Brie Crescent Braid
Golden flaky crust wrapped around a delicious blend of brie cheese, cranberry sauce, orange zest, rosemary and finely chopped pistachios.
- parchment paper
- 8 ounce crescent dough sheet
- 6 ounces brie cheese
- 2/3 cup cranberry sauce whole berry type
- 1 tablespoon orange zest
- 1/2 teaspoon freshly rosemary finely chopped
- 1 egg + 1 tablespoon water
- 2 tablespoons coarse sugar
- 3 tablespoons sliced almonds
Preheat the oven to 375 degrees then line a baking sheet with parchment paper.
In a small bowl, combine the cranberry sauce, orange zest and finely minced rosemary then set aside.
Unroll the crescent sheet and place it on the baking sheet gently pressing to uncurl the edges then spoon the cranberry mixture down the center leaving about 3 inches of the sides of the dough bare.
Remove the rind from the brie using a paring knife or potato peeler, then thinly slice it and lay it over the top of the cranberry sauce.
Make diagonal slits about 1 1/2″ wide, slicing almost to the filling then starting at one end, pull one strip over the other (braiding) down the length of the dough.
Whisk the egg and 1 tablespoon of water together in a small bowl. Brush the top of the braid with the egg wash. Sprinkle the coarse sugar over the top then add the sliced almonds.
Bake 10-13 minutes or until golden brown. Let it rest 5 minutes then slice and serve.