It’s the last week before Christmas, so I’ll try to give you a song every day to celebrate. I make no promises as to their quality, but I will say I’ve saved the novelty song for another day. Instead, here’s Queen, with “Thank God It’s Christmas”:

I was surprised to discover that over the years I’ve never shared my family’s Holiday Brie en Croute recipe with you. But how nice that I can do it now, right?

This is a standard dish on our Christmas Eve buffet.

Holiday Brie en Croute

1 sheet of puff pastry, thawed
1 egg
1 Tbsp water
1/2 c apricot preserves
1/3 c cranberries
1/4 c toasted sliced almonds (optional — Mum’s allergic, so we always leave them out)
1 1-lb round of brie

Preheat oven to 400°F

Roll thawed pastry sheet into 14″ square. Cut off corners to make a circle.

Spread preserves to within 1″ of the edge

Sprinkle cranberries (and almonds) over preserves.

Top with cheese.

Beat egg and water together. Brush 1/2 of mixture over edges of circle.

Fold two opposite sides over cheese. Then fold the other sides. Trim away excess dough. Press to seal.

Place seam side down on cookie sheet.

Brush with remaining egg mixture.

Bake 20 minutes at 400°F.

Let stand 1 hour.

Serve with crackers or bread.

Thanks for stopping by. See you here tomorrow.