Description
Baked Brie Croissants with Fresh Cranberry Sauce
Ingredients
Scale
- For the cranberry sauce:
- 4 oz (120 ml) black cherry juice, or other juice
- 4 oz (120 ml) cup water
- 8 oz (230 g) raw sugar
- 12 ounces (340 g) fresh whole cranberries
- A dash of nutmeg and cinnamon, ground
- Small sauce pan
- For the Brie:
- 4 mini brie wheels
- 2 sheets prepared puff pastry, thawed
- A sprinkle of brown sugar
- A small pat of butter for each, melted
- Lined baking sheet
Instructions
- For the cranberry sauce: Place juice, water and sugar in your sauce pan. Cook on medium/high heat until sugar has completely melted. Add additional spices, stir until incorporated.
- Add cranberries and reduce the heat just a bit, stir occasionally. Continue to cook for about 10 minutes or so, until cranberries split and sauce begins to thicken just a bit. Place in a bowl and refrigerate until completely cool and thickened.
- For baked brie croissants: Prepare your puff pastry dough as instructed by the label. With a sharp knife, remove just the very top rind of each wheel of brie. Cover each brie top with chilled cranberry sauce.
- Working on a piece of parchment paper, lay out one section of your puff pastry dough. Place brie wheel rind side down on dough section. Fold dough up sides until just reaching the edge with a slight overlap. Place additional dough section over the top and lightly press to bottom edge. Place on lined baking sheet then cover tops with a bit of melted butter
- and a sprinkle of brown sugar.
- Bake in a 350 F (176 C)degree oven for about 20 minutes, or until just golden and flaky.
Notes
This works beautifully with leftover cranberry sauce, or use your favorite preserves.
- Prep Time: 15 mins
- Cook Time: 35 mins