This recipe is named after brother-in-law, Bill, who makes this dish regularly for company.
Source: June Johnston’s, The Cranberry Cookbook
1 pkg. frozen puff pastry dough
1 kg Brie cheese
1 cup (250 ml) Cranberry Sauce
1 tbsp (15 ml) grated orange rind
1/4 cup (60 ml) orange liqueur (Cointreau)
1 egg yolk
1/2 tbsp milk
Roll out puff pastry dough into a large square, about 12 – 15 ” (30 – 38 cm). Cut the Brie in half crosswise and place the bottom half in the middle of the pastry square. Top with a mixture of sauce, orange rind and liqueur. Place the top half of the Brie on the cranberry mixture. Bring up the four corners of the pastry to the center and twist it in a knot. Mix the egg yolk and milk well. Brush over the top of the pastry. Bake it at 375º F (190 ºC) for 10 – 15 minutes or until golden brown. Serve immediately.
Serves 12 – 15