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We’ve made it through another holiday season and are now turning our attention to creating some new and exciting flavors. We have some ideas of our own but would like to hear from you. What flavor combinations would you like to see in your next Nutorious snack?
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Over the holidays I decided to do a little experimenting with different recipes to see what I could come up with. Jennifer found a recipe for Brie en Croute that sounded wonderful. We modified it and included some of our Cranberry Orango Tango to liven it up a bit. It was FABULOUS! Here it is:
1 sheet puff pastry, 1 egg, 1 T Water, 1/2 c Nutorious Cranberry Orango Tango (chopped) , 1/4 c apple butter or unsweetened apple sauce, 1 oz proscuitto(finely chopped), 1 brie cheese round
Heat oven to 400
Unfold puff pastry sheet on a lightly floured surface and roll to a size that will allow you to fully enrobe the brie round. Spread the apple butter or apple sauce to within 2″ of the edge of the pastry. Sprinkle pastry with the nuts and prosciutto. Place the brie in the center of the puff pastry sheet. Beat egg and water together. Brush outer 2″ of pastry sheet with egg wash. Fold the pastry over the brie round and brush seams to seal. Place seam side down onto a parchment covered baking sheet. Bake for 20 -25 minutes or until it is golden brown. Serve with your favorite crackers.
We hope you enjoy this as much as we do!
