Walnut Cranberry Stuffed Brie Food

WALNUT CRANBERRY STUFFED BRIE

Steps:

• Heat oven to 400°F. Grease 15x10x1-inch baking pan; set aside.
• Combine walnuts, preserves and cranberries in bowl; set aside.
• Place 1 pastry sheet on lightly floured surface; top with second sheet. Roll out to 13-inch square. Cut to 13-inch circle. Place pastry circle onto prepared pan.
• Remove center of Brie cheese, using small sharp knife, in as large a piece as possible, leaving 1/4-inch shell around outside edge and bottom. Set center of cheese aside.
• Evenly press walnut-cranberry mixture into shell. Gently place Brie cheese center on top of walnut-cranberry mixture. (Do not push down or edges may crack.) Place filled Brie cheese in center of pastry circle. Gather pastry up around Brie, holding firmly at top; pinch edges of pastry to seal. Check for holes in pastry, patching with extra pastry, if needed. Decorate top with star-shaped pastry cut-outs, if desired.
• Whisk milk, water and egg together in bowl; brush over pastry. Bake 38-42 minutes or until medium golden brown. (Brie may leak when baking.) Let stand 15 minutes to allow Brie to set.
• Serve with apple slices or crackers.

CRANBERRY BRIE BITES

Steps:

• Place Brie cheese in the freezer for 20 minutes. Oil a mini muffin pan with cooking spray.
• Roll 1 puff pastry sheet out into a 10x14-inch rectangle. Cut the sheet lengthwise into 4 even strips and crosswise into 6 even strips; there should be 24 squares. Separate and press them gently into the muffin cups.
• Cut chilled Brie cheese into 24 pieces approximately 3/4-inch in size. Add 1 teaspoon cranberry sauce to each pastry-lined muffin cup; press in 1 piece of Brie and top with 1 teaspoon of chopped walnuts. Sprinkle bites with sea salt. Chill for at least 30 minutes and up to 3 days.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake bites in the preheated oven until golden brown, 18 to 20 minutes.