Baked Brie with Cranberries and Pecans

Ingredients:

• 1 medium circle of brie cheese (12-15 cm in diameter)
• 1 package (500 g) frozen puff pastry (2 sheets), thawed
• 0.5 cup cranberry juice
• 1 tbsp. l. brown sugar
• 0.5 cups whole dried cranberries
• 1/2 cup toasted pecans, chopped
• 2 tablespoons of honey
• 1/4 tsp ground cinnamon
• 1 large egg, lightly beaten
• Crackers, for serving

Preparation:

1. Place the cheese in the freezer for 10-15 minutes to cool.
2. Combine cranberry juice and brown sugar in a small saucepan, bring to a boil, and add the cranberries. Turn off the heat and let the cranberries simmer for about 10 minutes. Transfer the berries to a bowl with a slotted spoon, add the pecans, honey, and cinnamon, and stir to combine.
3. Preheat oven to 175°C.
4. Roll out one sheet of puff pastry with a rolling pin until it's thin. Place the cheese in the center of the pastry. Spread the cranberry-nut mixture over the cheese. Bring the edges of the pastry toward the center and press them together; brush the edges with beaten egg to ensure they stick together.
5. From the remaining sheet of puff pastry, cut three 2.5 cm thick strips. Cross the first two strips over the cheese so they intersect in the center, like a ribbon wrapping a present. Seal the edges with beaten egg. Make a bow with the remaining strip of pastry, place it in the center of the cheese, and secure with beaten egg. Brush the entire pastry with beaten egg.
6. Bake until golden brown (if the crust is darkening too quickly, cover loosely with foil), about 40 minutes. Let cool slightly. Serve with crackers.