But I can’t! Between Lifetime and Hallmark movies (yes I am a sucker for their holiday movies) I have been planted on the couch, relaxing and loving it! No alarms in the morning, sleeping as much as I want….ahh peaceful! I think I have had more sleep these past few days than I normally do in weeks! This weekend is the last weekend until Christmas where we don’t have anything. It will be Christmas before we know it!
So a few posts ago I had shown step 1 for my Baked Brie with Cranberry Chutney. Here is the rest. I will warn you, I have no after pic because its in all our bellies!
Baked Brie with Cranberry Chutney
- 1 sheet of frozen puff pastry
- 1 wheel of brie
- 1/2 cup of cranberry chutney (or any preserves that you want)
Thaw it out for a bit
Once its thawed a bit, unfold, and press the creases together again so there aren’t any holes.
Add the chutney to the middle.
Then get your brie wheel, or wedge and put it right in the center.
Take the edges of the puff pastry and wrap up the cheese. Make sure to seal the edges well. I didn’t have any eggs so I just used water. Cut off all the excess dough, then to get really creative get out a cookie cutter to make a little decoration for the top.
I thought the leaf was very fall appropriate 🙂 Brush with an egg wash. Since I had no eggs, I just used olive oil. Bake at 375-400 degrees for about 30 minutes or until the ouside is golden brown. It will turn out a little like this and taste oh so delicious! I like to serve with crackers. And maybe some apples and grapes.