Recipe #14 Baked Brie Appetizer

Filling:
1 small yellow onion
2 shallots
2 tsp brown sugar
1/4 cup dried cranberries
1 tsp butter or becel
1 tsp olive oil

Saute ingredients over medium heat until onions are transluscent.
Add 1/4 cup white wine and 1 tsp brandy
Increase heat and reduce liquid to dry
Let mixture cool completely - makes approximately 2 cups

Preheat overn to 450 degrees F

To prepare dough:
Use Tenderflake Puff Pastry dough (makes 2)
Roll dough to form a rectangle (approx 10 in x 15 in)

Spread 2 tsp dijon mustard
Spread 1 cup of filling
Spread 3 tbsp of cranberry sauce
Sprinkle with 1/2 cup toasted pecans
Cover with Sliced brie or camembert (1/2 of a small round)
Cover cheese with thin slices of pear
Add 1/2 tsp cinnamon

Cut the edges of the pastry approximately 2 inches from outer edge making 1 inches short cuts forming a V pattern. Cover the edges with an egg wash (one egg mixed with 1/3 cup water) to help the dough stick. Gently cover the filling forming a braid with cut edges. Completely coat with egg wash.

Bake for 25 minutes or until golden brown. Serve warm!