Ingredients

PASTRY

3/4 cup all-purpose flour

1/4 cup Land O Lakes® Butter, softened

3 ounces cream cheese, softened

FILLING

1 (8-ounce) round Brie cheese

3 tablespoons cranberry orange sauce*

3 tablespoons chopped almonds, toasted

TOPPING

1 large Land O Lakes® Egg

1 teaspoon water

DIPPERS

Apple or pear slices

Crackers

*Substitute 3 tablespoons whole berry cranberry sauce.

Directions

Combine flour, butter and cream cheese in bowl. Beat at low speed, scraping bowl often, until mixture leaves sides of bowl and forms a dough.

Divide dough in half; wrap in plastic food wrap. Refrigerate 1 hour or until firm.

Heat oven to 400°F.

Roll each half of dough on lightly floured surface to 1/8-inch thickness. Cut 8-inch circle from each half (save dough scraps for decoration). Place 1 circle onto ungreased baking sheet. Place Brie on center of pastry circle. Spread cranberry sauce over top of cheese; sprinkle with toasted almonds. Top with other pastry circle. Pinch edges of pastry to seal. Flute edges as desired. Decorate top with small pastry cut-outs.

Beat egg with water in bowl; brush top and sides of pastry. Bake 15-20 minutes or until golden brown. Remove from baking sheet immediately. Let stand 30 minutes to allow cheese to set.

Cut into small wedges. Serve with apple slices and crackers.

Recipe Tips 

Do not remove outer rind of Brie cheese. It is acceptable to eat and keeps the cheese contained inside pastry. 

To toast almonds, spread evenly in shallow pan. Bake at 350°F, stirring once, 4-6 minutes or until lightly browned. Cool completely.