BAKED BRIE with ANSELMO CRANBERRY SAUCE


Posted on by Julia Bryant

It’s time to get festive! Thanksgiving is mere days away and if you need an appetizer that will impress your Thanksgiving host — We’ve got you covered! This baked brie is crunchy on the outside and soft and melty on the inside, topped with a boozy cranberry sauce for a sweet and tangy effect. Serve it with crackers, apples, or even all by itself, it’s a crowd favorite.

Here’s what you’ll need:

1/4 Cup Anselmo Gin

1 box Puff Pastry ( Thawed! You will use only one sheet unless you want to add some fun designs)

1 wheel of brie

1 jar of Cranberry Sauce with whole cranberries

1 Egg

1/2 tsp. Cinnamon

Crackers or Granny Smith apples ( I went with Focaccia crackers)

Thaw your puff pastry in the fridge overnight. Once ready, use a rolling pin and lightly roll out one of your puff pastry sheets with just a little bit of flour. Don’t press too hard or your pastry may not puff up. Cut your dough to the desired shape. I just folded it with the edges, but if you want it to have a perfectly rounded shaped cut the excess off. Put your brie in the middle and wrap the dough around the wheel. Ina bowl, whisk one egg with 3 Tb. of water, brush egg wash mixture onto your puff pastry wrapped cheese.

Preheat over to 425. Place wrapped Brie into the oven for 10 minutes or until the puff pastry dough is clearly puffed up and lightly browned. Lower temp to 375 and let the entire  pastry turn a nice golden brown color (5-10 minutes). Remove from oven and let cool.

In a medium saucepan place 1 cup of your Cranberry sauce and 1/4 cup of your Anselmo Gin with a 1/2 tsp of cinnamon heat on Medium High. Let the mixture come to a light boil, stir, then lower the heat to low. Let the mixture remain on low while stirring for a few minutes then after a taste test pour the mixture on top of your puff pastry creation.

Then, Feast! Happy Thanksgiving, Headframe Family!

This recipe is for 21 and over.

 

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