Baked Cranberry Almond Brie - Kraft Recipes Top
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Baked Cranberry Almond Brie

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  • Combine flour, butter and cream cheese in large mixer bowl. Beat at low speed, scraping bowl often, until mixture leaves sides of bowl and forms a dough (2 to 3 minutes). Divide dough in half; wrap in plastic food wrap. Refrigerate until firm (1 hour). Preheat oven to 400°F. Roll each half of dough on lightly floured surface to 1/8-inch thickness. Cut 8-inch circle from each half (save dough scraps for decoration).
  • Place 1 circle on ungreased baking sheet. Place Brie on center of pastry circle. Spread cranberry sauce over top of Brie cheese; sprinkle with toasted almonds. Top with other pastry circle. Pinch edges of pastry to seal. Flute edges as desired. Decorate top with small pastry cut-outs. Beat egg with water in small bowl; brush top and sides of pastry.
  • Bake for 15 to 20 minutes or until golden brown. Remove from baking sheet immediately. Let stand 30 minutes to allow cheese to set. Cut into small wedges. Serve with apple slices and crackers.

Special Equipment Needed


TIP: Do not remove outer rind of Brie cheese. It is acceptable to eat and keeps the cheese contained inside pastry. TIP: To toast almonds, spread evenly in shallow pan. Bake at 350°F, stirring once, for 4 to 6 minutes or until lightly browned. Cool completely. You could substitute the cranberry sauce with some other jam and the almonds with pecans.

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