Baked Brie With Cranberry Chutney
Last updated 6/12/2012 1:05:59 AM. Recipe ID 31257. Report a problem with this recipe.
Title: Baked brie with cranberry chutney
Yield: 1 Servings
3 c Fresh cranberries; (which
-have been washed and picked
1/2 c Firmly-packed brown sugar
1/3 c Currants OR small; seedless
1/4 c Water
1/8 ts Dry mustard
1/8 ts Ground allspice
1/8 ts Ground cloves
1/8 ts Ground ginger
1/8 ts Ground cardamom
2 pk Crescent Rolls
1 4"-round Brie
1 Egg; beaten
Combine first 4 ingredients AND all the spices in a saucepan. Cook
until cranberries pop, then cool completely. Open each can of
Crescents. Divide each rectangle into 2 sections (each section will
have 4 triangles) - press perforations together. Place one section on
top of another section - YOU NOW HAVE TWO PIGGY-BACKED SECTIONS. Roll
each section of two with a rolling pin into about 6"-squares. Place
each square in a small (about 8") torte tin. Cut the Brie in half.
Remove the crust. Plop on a generous amount of chutney. Pull the
pastry up and gather at the top (so it looks like a pretty little bag
that has been tied at the neck, kinda...sorta). Brush eachone with
egg. Bake in preheated 350° oven for about 20 minutes, or until
bubbly and pastry is browned.
Now - if you want to do without making the chutney, you just prepare
the Crescent rolls as described, put in a nice chunk of decrusted
Brie by itself, and proceed.
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