Holiday Brie en Croute

Brie is a must on Christmas Eve.  I made this brie ahead of time and stored it in the refrigerator until ready to bake.  I baked it in my Breville toaster oven and it turned out great.  As you can see I decorated the top with a peace sign.  Love how it turned out and it tasted great.  

1 egg
1 tablespoon water
2 tablespoons flour
1 sheet Pepperidge Farm Puff Pastry sheets, thawed
1/2 cup seedless raspberry jam
1/3 cup sweetened dried cranberries
1/4 cup slivered or sliced almonds
1 (13 ounce) Brie cheese round
1 package Pepperidge Farm Trio Crackers and/or
Crostini

Directions:

Heat the oven to 400 degrees.  Beat the egg and water in a small bowl with a fork.

Sprinkle the flour on the work surface. I use a very large wooden pastry board Unfold the pasty sheet on the work surface.  Roll the pastry sheet into a 14 inch square.  Spread the preserves on the pasty in a circle about 1/2 inch larger than the cheese.  Sprinkle with the cranberries and almonds.  

Place the cheese in the center of the pastry.  Fold the pastry up over the cheese to cover.  Trim the excess pastry (keep the excess for decorations) and press to seal.  

Brush the seam with the egg mixture.  Place seam-side down onto a baking sheet.  Decorate with the pastry scraps, if desired.  Brush with the egg mixture.

Bake for 20 minutes or until the pastry is golden brown.   Let stand for 15
minutes.  Serve with the crackers or crostini.