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Saturday, September 3, 2011

Brie and Guava en Croute

1 can (8 oz) Pillsbury crescent rolls
1 round (8-10 oz) Brie cheese
1/2 c guava preserve
1 egg, beaten
Crackers, for serving

Preheat oven to 350 degrees F. Roll dough into rectangular sheet (ignore perforations). Cut 1-inch strip off longer ends. Carefully place Brie in center of dough and pour preserves on top. Fold shorter edges over Brie, then two longer edges. Press to seal. Brush top of pastry with egg. Bake pastry 15 to 20 minutes on greased baking sheet until dough is golden and flaky. Remove from oven. Let rest 10 minutes before cutting. Serve with crackers.

Makes 6 to 8 servings.

Ana's advice: I've used the red pepper jelly with this and it's awesome too. You can use any kind of preserve.

NOTE: I don't normally eat Pillsbury products, I'm not testing this recipe, I just thought it sounded good, sans Pillsbury product.

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