Brie in Puff Pastry with Cranberries

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1 egg

1 tablespoon water

2 tablespoons all-purpose flour

1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed (may need both sheets for larger brie round)

1/2 cup leftover cranberry sauce or jam of choice

1 Brie cheese round


Thaw puff pastry according to package directions.

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.

Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Spread the preserves on the pastry in a circle about 1/2-inch larger than the cheese. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a prepared baking sheet lined with parchment paper or Silpat baking mat.

Decorate with the pastry scraps, if desired. Brush with the egg mixture to adhere pastry scraps and give the pastry a glossy golden color.

Bake for 20 minutes or until the pastry is golden brown. Let brie stand for 30 minutes so no mouths are burned and the cheesy goodness firms up. Serve with apples slices and / or crackers.

Notes: You can prepare wrapped brie several hours in advance and place in refrigerator until ready to bake. Pull out and brush with egg wash right before baking in preheated oven. Just remember you want to keep it cold until it goes in the oven so when the buttery layers will "puff" when baked.

Vary your toppings on your brie; use a combination of brown sugar and chopped pecans, jam and almonds, or make a savory version with sun-dried tomatoes, olive tapenade and toasted pine nuts.