VDO of Holiday Brie en Croute
After we got the data about Crescent Roll Recipes Appetizers ago VDO, we are going to look at the Holiday Brie en Croute. I urge everybody to use judgment in the audience. A recent survey found that I even have come across Holiday Brie en Croute. I saw that it had been necessary for them to be published. If any errors. I apologize. If you are doing not need to publish VDO. i'm happy to be here. Thanks for a great VDO. Holiday Brie en Croute Video Clips. Duration : 3.63 Mins.Brie en Croute is a must-serve appetizing classic any time of year but in this recipe we've added cranberries, apricots and almonds, dressing it up especially for the holidays. Visit www.puffpastry.com or www.holidaykitchen.tv for more delicious video recipes. Ingredients: 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed 1 egg 1 tbsp water 1/2 cup apricot preserves or seedless raspberry jam 1/3 cup dried cranberries 1/4 cup toasted sliced almonds 1 (13- to 16-oz) Brie cheese round 1 package (13 oz) Pepperidge Farm® Entertaining Quartet Distinctive Crackers flour for rolling Thaw Time: 40 minutes Prep Time: 15 minutes Bake Time: 20 minutes Stand Time: 45 minutes Makes: 12 servings Instructions: 1. Take out a package of Pepperidge Farm® Puff Pastry Sheets and remove one from the box. Let it thaw on the counter for 40 minutes - or overnight in the fridge. Return the second to the freezer. 2. Preheat the oven to 400°F. 3. Make an egg wash for the pastry by beating an egg with one tablespoon of water in a small bowl with a fork or whisk. 4. Lightly flour your surface and unfold one pastry sheet. Roll the pastry sheet into a 14 inch square. 5. Spread the apricot preserves or seedless raspberry jam evenly over the pastry to within 2 inches of the edges. Sprinkle the dried cranberries and almonds over the jam. 6. Place the brie cheese in the center of the pastry. Fold the pastry over the cheese to cover. Trim the excess pastry from the ends and ...
We'll get this from me. I am pleased to present the information.
No comments:
Post a Comment