Brie, Pear and Walnut Braid

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READY IN: 1hr 10mins
SERVES: 8
YIELD: 1 Braid
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Thaw puff pastry.
  • Preheat oven to 450F.
  • In a large, flat bottomed pan, heat oil and butter over medium heat. Add onion and sugar,stirring occasionally for 20 - 30 minutes or until caramelized and golden brown. Stir in walnuts and cranberries. Remove from heat and set aside.
  • On a lightly floured surface, roll out pastry into 12" x 9" rectangle. Spread the mustard along the middle third of the pastry.
  • Spoon onion mixture over the mustard. Top with brie and pear slices.
  • Starting at the left top corner of the outside long edge of pastry, make diagonal cuts 1" apart, almost to the filling (like the left side of a V).
  • Repeat on the right side in the opposite direction. Alternating strips from side to side, fold over filling to resemble a braid, brushing each strip with beaten egg to secure. Brush top with beaten egg.
  • Transfer to parchment lined baking sheet. Bake in preheated oven for about 25 minutes, or until pastry is golden and pears are tender.
  • Remove baking sheet from oven and let cool slightly. Cut into 8 pieces.
  • May be made ahead up to 4 hours. Loosely cover with foil and set aside. Reheat in a 350F oven for 8-10 minutes and serve.
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