Aw...the weekend is over but long Labor Day is next weekend! So whatcha got planned? There's always time to have your own mini weekend escape. Mine is relaxation by the poolside.
I love spending time there...it's where I can soak in some sun,catchup on my latest read, and absorb all what God has blessed me with. A little slice of heaven for me to be surrounded by His creation.But it's especially heavenly when I'm surrounded by my loved ones.We had our lil' Nieces here for a visit and The Parentals too!
1 sheet frozen prepared puff pastry, 11 x 17 inches, defrosted ( This time I used Pillsbury Crescent Rolls, just roll out & make sure seams are pressed together )
1 wheel brie cheese, about 5-inches round
2 tablespoons raspberry jam
1/4 cup sliced almonds, toasted (we didn't do this, but in the future I will absolutely!)
1 box water crackers, recommended brand Carr's (we also used Nabisco Triscuits and Nabisco Wheat Thins Flatbread in Tuscan Herb
Yields: 8 servings
Preheat oven to 350°F.
Slice brie in half across the middle.
Spread the puff pastry sheet onto a counter and roll it to an 1/8 of an inch thick. Place half of the brie onto the puff pastry. Spread the jam on top. Sprinkle the almonds(we did not sprinkle this time) on the jam.
Replace the top half of the brie. Wrap dough up and over the brie, starting at the corners.
Turn over so the sealed side is underneath.
Bake for 15 minutes or until golden brown.
Serve with crackers.