3 Gals and a Kitchen was created one evening after three friends with a passion for food decided to create a blog for sharing their favorite recipes along with scrumptious photos! After all, it would alleviate the growing problem of overloading their cell phones with constant recipe exchanges.
We hope our friends, family, and the blogging community will be as excited about trying our favorite recipes as we are about sharing them with you. Enjoy!
Since everyone starves themselves prior to coming over for the Thanksgiving Feast, save your sanity by having something ready and waiting for your guests upon arrival. An added bonus? It will help keep everyone out of the kitchen when you are trying to cook.
Baked Cranberry Brie in Puff Pastry
3 Gals and a Kitchen
1 puff pastry sheet, thawed
1 wheel of brie (8-10oz)
½ c pecans
½ c cranberries
4-5 pieces of prosciutto (optional)
2 T coarse ground Dijon Mustard
1 T water
2 T pecans (garnish)
Preheat oven to 400 and grease a baking sheet.
Once puff pastry sheet has completely thawed, place on greased baking sheet. Roll puff pastry sheet out until it is a square shape. Place ¼ c of pecans and ¼ c of cranberries in the center of the puff pastry, place 3-4 pieces of prosciutto on top of the pecans and cranberries, and add brie to the center. Spread Dijon mustard to the top of the brie, tear the rest of the prosciutto into pieces and place on top of brie, and add the remaining ¼ c of cranberries and ¼ c of pecans. Begin to fold the puff pastry corner to corner over the cheese. Trim any excess pastry and reserve. Roll out the excess pastry, cut out 4-6 six leaves using a leaf print cookie cutter. Place the leaves around the top to help make the appetizer more festive. In a small bowl, beat egg and water until well blended. Brush the egg wash over the top and sides of the pastry. Smooth out any of the seams. Sprinkle remaining 2 TBSP of pecans over the top of the pastry.
Bake in the oven for 20 minutes. Let stand for 30-45 minutes. Serve with crackers and fruit.