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INGREDIENTS:
1 Sheet puff pastry
13.2 oz Baby Brie round
8 oz Earth & Vine Provisions Pomegranate Pear with Port Culinary Sauce
1/4 Cup walnuts, coarsely chopped
1/4 Cup dried cranberries
PREPARATION:
Preheat oven to 400 degrees. Place walnuts and cranberries in a small bowl and pour 1/3 cup Pomegranate Pear with Port Culinary Sauce over nuts and fruit and set aside.
Thaw puff pastry according to package directions. Roll out puff pastry to 1/8" thickness.
Place Brie round in center of puff pastry sheet and pull up sides around Brie, crimp excess dough at top into a flower.
Place dough-wrapped Brie onto baking sheet lined with nonstick foil or parchment paper and pour 1 tablespoon of Pomegranate Pear with Port Culinary Sauce over crimped flower top.
Bake for 20 minutes or until medium golden.
Remove from oven and pour fruit and nut mixture over top. Serve warm with fresh baguette slices.
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