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Baked Brie with Cranberry Chutney

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  • 3 c Fresh cranberries; (which have been washed and picked over)
  • 1/2 c Firmly-packed brown sugar
  • 1/3 c Currants OR small; seedless raisins
  • 1/4 c Water
  • 1/8 ts Dry mustard
  • 1/8 ts Ground allspice
  • 1/8 ts Ground cloves
  • 1/8 ts Ground ginger
  • 1/8 ts Ground cardamom
  • 2 pk Crescent Rolls
  • 1 4"-round Brie
  • 1 Egg; beaten


Combine first 4 ingredients AND all the spices in a saucepan. Cook until cranberries pop, then cool completely. Open each can of Crescents. Divide each rectangle into 2 sections (each section will have 4 triangles) - press perforations together. Place one section on top of another section - YOU NOW HAVE TWO PIGGY-BACKED SECTIONS. Roll each section of two with a rolling pin into about 6"-squares. Place each square in a small (about 8") torte tin. Cut the Brie in half. Remove the crust. Plop on a generous amount of chutney. Pull the pastry up and gather at the top (so it looks like a pretty little bag that has been tied at the neck, kinda...sorta). Brush eachone with egg. Bake in preheated 350° oven for about 20 minutes, or until bubbly and pastry is browned.
Now - if you want to do without making the chutney, you just prepare the Crescent rolls as described, put in a nice chunk of decrusted Brie by itself, and proceed.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Patricia McGibbony-Mangum <> on Dec 17, 1997