Prep 1 hr
Cook 20 mins
I learned how to make brie en croute this year, and wanted to make a "bite sized" version for a recital reception. I adapted the Pillsbury baked brie recipe. It was a great success! Here is my recipe.
- 4 (8 ounce) canspillsbury crescent roll dough (not the actual crescent rolls)
- 8 ounces round brie cheese
- 1 (14 ounce) canwhole cranberry sauce
- 2 eggs, beaten
- Cut the brie into 4"x4" square and discard the rounded edges.
- Cut the square into 1-inch cubes (there should be 16).
- Cut each 1-inch cube in half, and put the cheese aside.
- Open 1 can of crescent roll dough, and lay the dough flat on a greased counter space.
- Cut the dough in half lengthwise, and then into quarters widthwise. I recommend using a pizza cutter. This should result in 8 squares of dough.
- Place 1 piece of cheese and 1 table spoon of cranberry sauce onto a square of dough.
- Take the edges of the dough, and pinch them together at the top of the pastry to create a purse-like sculpture.
- Repeat this process to use all of the dough, cheese, and cranberry sauce.
- Place the little brie en croute "purses" 2 inches appart on a greased cookie sheet.
- Pour/brush the beaten egg over the tops of the purses. Make sure the purses are covered in egg from top to bottom.
- Bake purses in oven for 20 minutes at 350 degrees or until golden brown.
- Let cool for 1/2 an hour.
Freezing Brie for about 20 minutes is a trick that will keep the cheese from melting too much during baking, while still allowing it to become soft and spreadable.