Cranberry Triple Cream Pastry Braid

1 sheet puff pastry, thawed
1 cup cranberry sauce
6 oz. triple cream brie cheese
1/2 cup Bourbon Candied Pecans
1 egg + 1 Tbs. water

Preheat oven to 425 degrees.

Roll out one sheet of puff pastry between two sheets of parchment, increasing the size by about 25%, but still maintaining the rectangle shape.

Fill the center 1/3 of the rectangle with the cranberry sauce. Top with small chunks of cheese and pecans.

Create diagonal ribbons along each side of the pastry that are not covered with ingredients. Braid the edges in.

Brush with a mixture of egg and water.

Bake for about 25 minutes, until golden brown and bubbly.

Enjoy while it’s still warm.

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