Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Cranberry Brie Braids
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 12 servings
Cranberry Brie Braids look like they came straight from a bakery, but they're surprisingly easy to pull off thanks to refrigerated crescent dough. Tangy whole-berry cranberry sauce, fragrant rosemary and creamy Brie are tucked into a simple woven pastry that bakes up golden, flaky and perfect for holiday entertaining. Serve them warm as a festive appetizer or alongside brunch while the cheese is still deliciously melty.
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 12 servings
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Preheat the oven to 375 degrees F. Lightly coat a baking sheet with nonstick baking spray.
- Lightly flour a work surface. Unroll 1 sheet of crescent dough and gently roll it into an even rectangle, about 14 inches by 9 inches (or just large enough to cut 6 rounds). Using a 4 1/2-inch round cutter, cut out 6 circles. Repeat with the second sheet to make 12 rounds total.
- Working with 1 dough round at a time, spoon 1 1/2 teaspoons of the cranberry sauce onto one half of the round. Spread into an even layer, leaving a 1/4-inch border around the edge, then sprinkle with 1/8 teaspoon of the rosemary. Fold the dough in half over the filling to form a half-moon and gently press the edges together to seal. Arrange the half-moon so the curved edge is facing you. Starting at the top flat edge, cut 4 evenly spaced strips all the way across and through the dough. Spoon 1/2 teaspoon of the cranberry sauce onto the center, then place a piece of Brie on top of the sauce. Bring the dough strips up and over the Brie, alternating strips from each side to create a braided pattern. Pinch the ends together and tuck them underneath to help keep the braid secure. Transfer to the prepared baking sheet. Repeat with the remaining dough, cranberry sauce and Brie. Brush the braids all over with the beaten egg and sprinkle with flaky sea salt.
- Bake until the pastry is puffed and deeply golden brown and the Brie is melted, about 20 minutes. Let cool for about 5 minutes before serving warm.
