Ingredients

Preparation time: 15 minutes
Chilling time: 30 minutes
Baking time: 15 minutes
Standing time: 30 minutes

Pastry
3/4 cup all-purpose flour
1/4 cup butter, softened
3-ounce package cream cheese, softened

Filling
8-ounce round brie cheese, 41/4-inch diameter
3 tablespoons cranberry orange sauce or 3 tablespoons whole-berry cranberry sauce
3 tablespoons chopped almonds, toasted (see note)

Topping
1 egg
1 teaspoon water
Apple or pear slices
Crackers

Directions

Combine flour, butter and cream cheese in large mixer bowl. Beat at low speed, scraping bowl often, until mixture leaves sides of bowl and forms a dough, 2 or 3 minutes. Divide dough in half; wrap in plastic food wrap. Refrigerate until firm, 1 hour.

Heat oven to 400 F.

On lightly floured surface, roll each half of dough to 1/8-inch thickness. Cut 8-inch circle from each half; save dough scraps for decoration. Place one circle on baking sheet. Place brie in center of pastry circle. Spread cranberry sauce on top of brie; sprinkle with toasted almonds. Top with other pastry circle. Pinch edges of pastry to seal. Flute edges as desired. Decorate top with small pastry cutouts.

Beat egg with water in small bowl; brush top and sides of pastry. Bake for 15 minutes to 20 minutes or until golden brown. Remove from baking sheet immediately. Let stand 30 minutes to allow cheese to set. Cut into small wedges and serve with apple or pear slices and crackers. Makes 8 servings.

Note: Do not remove outer rind of brie. It is perfectly edible and helps keeps the cheese contained inside pastry. To toast almonds, spread evenly in shallow pan. Bake at 350 F for 4 to 6 minutes or until lightly browned. Cool completely.

Nutrition information per serving: 260 cal., 9 g pro., 13 g carbo., 20 g fat, 80 mg chol., 280 mg sodium.