Eaglebrooke Monthly Newsletter P1_EGL73800 April Newsletter | Page 3

CHEF’S NOTE
RECIPE
of the
MONTH
Cranberry Brie En Croute
INGREDIENTS:
• 2 small Brie cheese wheels
• One sheet of puff pastry
• One egg, beaten
• Flour for dusting
• ½ cup prepared whole cranberry sauce
• ½ cup jalapeno pepper jelly
DIRECTIONS: Completely thaw puff pastry sheet before starting recipe. On a
floured surface, gently roll out the sheet of pastry to slightly stretch it. Cut the
puff pastry sheet in half. Arrange a brie wheel in the middle of each half of the
puff pastry sheet, trimming off excess. Brush the edges of the pastry with beaten
egg. Fold puff pastry over, the cheese in circular pattern, being careful to seal
the edges to prevent the warm cheese from leaking out during cooking. You may
use them as is, or use the trimmings of the pastry to create a design for the top
of the wrapped brie. Use the beaten egg to stick the pastry decorations, and give
the entire top a final brush of the beaten egg. This will give a very nice color to
the finished product. Rest the wrapped brie wheels in the freezer for 15 minutes
while oven preheats to 425. Bake until pastry is golden brown. Serve warm.
(Note: reduce heat to 400 if using convection oven) For sauce, whisk together the
cranberry sauce and pepper jelly, either pour over the brie or serve on the side.
APRIL
eaglebrooke newsletter 03