Baked Brie en Croute

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Baked brie is always a hit at parties.
En croute translates to "in a crust".The easiest and most delicious way to serve it
is this classic Crescent-Wrapped Baked Brie.
This one is topped with fruit preserves and
chopped pecans. I used strawberry, but you can
also use raspberry, apricot or try it with my
Spiced Cranberry Chutney.
One half of the crescent roll square is the bottom
The other half on top. Brush with a beaten egg.
 Add the cutouts and brush again, then bake.
I used an ovenproof Longaberger platter.
Serve with sliced apples or pears. Baked Brie en Croute1 can (8-oz) crescent rolls1 round (8-oz) brie cheeseFruit preserves-(raspberry, strawberry, apricot, orange marmelade, or chutney)chopped pecans or slivered almonds1 egg, beatencrackers and apple slices for serving.
Heat oven to 350F. Unroll crescent dough; separate crosswise into 2 sections.Pat dough and firmly press perforations to seal,forming 2 squares. Place one square on ungreased cookie sheet. Place cheese in center of dough. With a small cookie or canape'cutter, cut 1 shape from each corner of each square. Set cutouts aside. Spread the top of the brie with fruit preserves and sprinkle with the nuts. Place the remaining square on top. Gently stretch and press dough evenly around the cheese;fold bottom edges over the top; press to seal completely. Brush with the beaten egg. Top with cutouts; brush with additional egg.Bake 20-24 minutes or until golden brown. Cool 15 minutes. Serve warm. Surround plate with optional apple slices, pear slices, grapes and crackers.
Enjoy!

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