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    Home » Appetizers

    Festive Cranberry Pecan Brie

    Published: Dec 20, 2009 Last updated: Aug 18, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    A little more than a week ago I asked my readers to choose a recipe from Pillsbury for me to change up. Pillsbury provided me thru myblogspark with the opportunity for me to have my recipe chosen from a select group of bloggers to be featured on their site and contest to offer you a prize for participating with me! One person will be chosen from comments on this post to receive a prize pack with 2 coupons for a free tube of Pillsbury Crescent Dough and holiday serving platters! (I was sent the same gift pack that is being given away to my readers prior to creating my recipe).

    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
    ¼ cup maple cream
    ½ 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 ¼ cup maple cream over top of brie then sprinkle with ½ 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 ¾ 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).

    I also have something exciting to offer you! See this photo below? This is the cover of my new e-book featuring 7 of my favorite recipes for the holidays! I would like everyone of you to have one! I am also offering the opportunity for you to subscribe to my e-newsletter which will come out approximately once a month.

    When you subscribe to my newsletter you will have the benefit of:

    • FREE Subscriber-only Recipes delivered to your e-mail inbox.
    • Subscriber-only drawings for great free items
    • My e-Book "HoneyB's 7 Holiday Favorites" - FREE to subscribers.

    To subscribe, click the link in the upper right hand corner of this page that says "Click here to subscribe." This is just below the photo of the cover of my e-book.

    You can have 2 chances to enter the Pillsbury giveaway:
    • Subscribe to my new monthly newsletter.
    • Leave a comment tell me what your favorite crescent appetizer is to serve over the holidays!
    **Coupons are only valid in the U.S.
    Giveaway will end Monday, December 21, 2009 at midnight - so hurry and enter! Good luck!

    Also, don't forget the Omaha Steak giveaway below! You have until midnight tonight to enter - winners will be announced Monday.

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. kiss my spatula

      December 23, 2009 at 9:00 am

      so so festive and lovely! brie takes on new heights!

      Reply
    2. Flourchild

      December 22, 2009 at 8:05 pm

      Whoa girl what a stunning looking brie cheese spread. I can so see that sitting onmy holiday table! Great recipe and pictures too!

      Reply
    3. Natalie

      December 22, 2009 at 5:01 pm

      my favorite crescent app is the one you made-yummmm! have a wonderful christmas with your family!

      Reply
    4. Meghan

      December 22, 2009 at 1:51 am

      crescent stuffed with crab/mayo mix and Parmesan

      Reply
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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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