Baked Brie with Rosemary and Cranberry

Cheese, fruit, and bread is the ideal combination. I've said it before, and I will certainly say it again. This Baked Brie is the perfect appetizer, I made it for all of my holiday gatherings. It was gone in minutes, no fail, every time. The combination of the brie, the cranberries, and the pastry, along with the sprinkle of rosemary is sweet, savory, and tangy all at once. Oooey and Gooey and so so good. Perfectly paired with table water crackers, apple slices, and your favorite red wine (or white, or rosé, or bubbly... or even sparkling cider... I really don't discriminate, ha!). Read on for the step by step recipe tutorial!

Ingredients;

-1 package of puff pastry

(I used Pepperidge Farm brand.

Comes with two sheets, you only need one.

Save the extra for later

or make Vegetable Pie or Chocolate Croissants!)

-1 8 oz wheel of brie

-1 can of whole cranberry sauce

(or fresh, even better!)

-a few sprigs of fresh rosemary (or 1 &1/2 tablespoons of dried)

-1 egg, beaten

Instructions;

-Thaw puff pastry according to directions on package. You want it to still be cold.

-Preheat oven to 400º F.

-On a floured surface, roll puff pastry out slightly.

-Place brie wheel in center of pastry.

-Spoon cranberry evenly on top of the brie. (I used about a third of the can.)

-Sprinkle rosemary on top of the cranberry.

-Fold up one corner of the pastry, and brush lightly with egg wash.

-Fold up the opposite corner, and brush lightly with egg wash.

-Fold up the remaining corners of pastry, and brush lightly with egg wash.

-Fold up the remaining pastry, pinching the dough together at the top.

-Brush evenly with egg wash.

-Insert four tooth picks, into the top.

-Move to a baking sheet lined with parchment paper.

-Bake at 400º F for 20-25 minutes.

-Let stand for 15 minutes.

-Pull out toothpicks.

-Serve and Enjoy!

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