The recipe I created is called Festive Cranberry Pecan Brie. I am the only one in the house who will eat brie cheese but believe me, that was not a problem! I asked Grumpy if he would try some and he flatly refused stating “I don’t like brie, but it looks nice.” lol Oh well, I’ll share some with Chris who loves it! My recipe follows:
Festive Cranberry Pecan Brie
1- 8 oz round of Brie cheese
1 tube of Pillsbury Crescent Roll dough
1/4 cup maple cream
1/2 cup chopped candied pecans
sugar frosted cranberries (see below for how to frost cranberries)
Open crescent dough, roll out and divide into two pieces. Take brie round and remove top rind. Place brie on top of one section of crescent dough. Spread the 1/4 cup maple cream over top of brie then sprinkle with 1/2 cup of chopped candied pecans. Bring edges of dough up sides of brie (it will not cover it entirely – it will pretty much cover the sides). Place remaining dough on top of brie round covering pecans. Gently wrap around the cheese pressing lightly to make sure dough has adhered to itself.
Bake in 350 degree oven for 20-25 minutes or until crescent dough has browned.
Remove from oven and let sit approximately 15 minutes. Place brie on serving platter and surround with sugar frosted cranberries and garnish with mint leaf to set off the festive look! Serve and enjoy!
**To frost cranberries: Place3 cups cranberries in a mixing bowl and stir together with 2 Tablespoons corn syrup. On a cookie sheet sprinkle 3/4 cup granulated sugar. Pour cranberries over top of sugar and using a spoon arrange so berries are spread out over the sugar. Gently shake cookie tray back and forth to move berries and coat them with sugar. Let sit on counter until dry (I let mine sit overnight but it only takes a couple hours for this to dry).
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