Holiday Brie en Croute

Brenda V

12 servings

½ package Puff pastry sheets  (1 sheet)                                                

1/3 cup dried cranberries, softened *

1 egg                                                                                                                     ¼ cup sliced, toasted almonds

1 Tablespoon water                                                                                        1 (13.2 ounce) Baby Brie

½ cup apricot preserves or seedless raspberry jam                           Water crackers

*optional

 Thaw pastry sheet at room temperature for 30 minutes.  Preheat oven to 400 degrees.  Mix egg and water.

Unfold pastry sheet on lightly floured surface.  Roll into 14 inch square.  Cut off corners to make a circle.  Spread preserves to within 1 inch of edge.  Sprinkle cranberries and almonds over preserves.  Top with cheese.

Brush edges of circle with egg mixture.  Fold 2 opposite sides over cheese.  Trim remaining 2 sides to 2 inches from edge of cheese.  Fold these two sides onto the round.  Press edges to seal. 

Place seam side down on baking sheet.  Decorate with pastry scraps if desired.  Brush with egg mixture.

Bake 20 minutes or until golden brown.  Let stand 1 hour and serve with crackers.

Tip to soften cranberries:  mix dried cranberries with ½ cup hot water in bowl.  Let stand 1 minute.  Drain and pat dry.

Toasted Pumpkin Seeds

Brenda V

Pumpkin seeds

Canola oil

Salt (optional)

Preheat oven to 250 degrees F

Wash the seeds under running water.  Dry them on paper towels.

Lightly oil a baking sheet and spread sunflower seeds over it.

Bake the seeds until completely dried, at least 1 hour, shaking the pan occasionally.

Turn the heat up to 350 degrees F and brown the seeds lightly, about 5 minutes.

Cool, salt (optional) and store in an airtight container.

1 teaspoon is 16 calories, 1 g fat