Sunday, October 19, 2014

raspberry brie...

Raspberry Baked Brie
This photo belongs to Pillsbury.

Mine did not turn out looking like this, but it was good and I liked the deep raspberry color.  Very pretty!

Raspberry Baked Brie by Pillsbury


  • can (8 oz) Pillsbury™ refrigerated crescent dinner rolls                      
  • round (8 oz) Brie cheese       
  • tablespoon seedless raspberry jam                        
  • 1/4 cup fresh raspberries (do not use frozen) 
  • 1  egg, beaten                   
  • Assorted crackers or slices baguette French bread                         
  • Heat oven to 350°F. Unroll dough; separate crosswise into 2 sections. Press each section into 6-inch square, firmly pressing perforations to seal. Place cheese on center of 1 dough square; top with jam and raspberries.                               
  • With small cookie or canap√© cutter, cut 1 shape from each corner of remaining dough square, 1 inch from center of square; set cutouts aside. Place square on top of cheese round. Press dough evenly around cheese, folding bottom edges over top edges; press to seal completely. Place on cookie sheet.                               
  • Brush dough with beaten egg. Arrange dough cutouts on top; brush with egg.   
  • Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet; place on serving plate. Cool 10 minutes. Serve warm with crackers. Store in refrigerator.

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