A flavorful appetizer perfect for Easter.
1 sheet frozen puff pastry, thawed
1/3 cup triple berry preserves
8 ounces round baby wheel brie cheese
1/4 cup chopped hazelnuts or pecans
1 large egg
1 tablespoon water
Assorted crackers, pear slices and/or apple slices
Heat oven to 400°F. Unfold puff pastry on lightly floured surface. Roll gently to seal any cracks in pastry.
Spoon preserves onto center of pastry. Place cheese on top of preserves. Sprinkle evenly with nuts. Fold pastry up over the cheese to cover. Trim excess pastry and press to seal seams. Reserve pastry scraps.
In small bowl, whisk together egg and water. Brush on seams, then place, seam-side down, on baking sheet.
Cut pastry scraps into decorative shapes and arrange on top, if desired. Brush with egg mixture. Bake for 25 minutes, or until golden brown. Let stand 20 minutes before cutting. Serve with crackers and sliced fruit.
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