Make Raspberry Baked Brie as found in one of my older cookbooks. I never made it at Easter, so I already had all of the ingredients. It looked tasty and seemed elegant, so I figured it would be perfect for my sister's Bridal Shower.
- 1 can (8 oz) refrigerated crescent dinner rolls
- 1 round (8 oz) Brie cheese
- 1 Tbsp seedless raspberry jam
- 1/4 cup fresh raspberries
- 1 egg, beaten
- assorted crackers or slices of French Baguette
Unroll the crescent rolls and separate into two 6" squares. Place one square on a cookie sheet and press on the seams to seal. Place the round of brie in the center of the square and top with the jam and the fresh raspberries. On each corner of the remaining square of dough, use a small cookie cutter to cut out a shape and set aside the shape. Take the dough square and place it ontop of the brie round, folding the corners of the dough under. Fold the bottom layer of dough up around the top layer and pinch to seal. Brush with the beaten egg. Place the cut out shapes on the top and brush them with the egg. Bake the brie in a 350*F oven for 25-30 minutes or until golden brown. Remove from cookie sheet and place on serving plate. Cool for 10 minutes. Serve warm with water crackers or sliced french baguette.
The brie turned out a bit browner on top than I would've liked. I also think that my cookie cutter was too big. If I use this in the future, I'll go buy a teeny tiny cookie cutter (perhaps in the shape of a flower or a heart). I honestly wasn't really thrilled with baking the brie in the crescent roll dough. I'm going to add a "brie bowl" to my Christmas list this year, so I can just bake it with the rasperries by itself and skip the bread part.
Everyone said that it tasted good and that it looked very pretty. So it wasn't a complete failure, but only half of the brie was eaten. I left it with Mom to finish off.