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Baked Stuffed Brie with Cranberries & Walnuts
May 21, 2016

What a beautiful gem to star in my bunco buffet! I used an 8 oz wheel (small enough to just set it on its edge and cut with a large knife), I used sliced almonds (not slivered) to make it less chewy and a bit more elegant and I used plenty of egg browned beautifully! I cut off the corners of the pastry prior to wrapping and used them to make flowers and leaves. I had 8 folks partaking and the brie was the one thing on the buffet that disappeared. My gf is coming over Monday to learn how to make it. Thank you Chef John...this will be a regular for my parties!