BAKED BRIE IN PUFF PASTRY with Cranberry Orange Sauce

BAKED BRIE IN PUFF PASTRY with Cranberry Orange Sauce


1 sheet Pepperidge Farm puff pastry - thawed  ( or any favourite brand)
1 Brie - about 1 lb. in size
1 egg yolk mixed with
1 tsp. water

Thaw frozen puff pastry for 20 to 30 minutes before ready to use.
Roll out pastry to about a 1/8" thickness. A bit thicker more or less won't hurt.

Place the Brie in the center of the puff pastry and bring the edges up around the Brie and crimp edges together sealing the Bries completely. Turn Brie upside down so the crimping is on the bottom. Place on a non-stick baking sheet. Mix the egg yolk with 1 teaspoon water and brush the entire dough covered Brie with it.

Topping if desired: (time the sauce so you are making it just before serving the Brie. It only takes a couple of minutes)

Take one cup of whole berry Ocean Spray Cranberry sauce and beat it with 1 generous tablespoon of frozen orange juice concentrate. Heat till bubbly and then cover and remove from heat.

Preheat oven to 400 degrees. Bake for 15-20 minutes. Remove from oven and let set 20 minutes before serving. Spoon a bit of the sauce over the Brie for colour then place in a small serving bowl. Pass around with the Brie

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