Our Products #262205

Thaw Croissant Sheets until just pliable. Cut into 6 squares approximately 5X5 inches.

Make 5 cuts on each side equally apart, leaving a 1 inch strip down the center.

Place a slice of Brie down the center and spoon 1 TBSP of Cranberry Sauce on top of Brie.

Beginning at the top, crisscross the pastry strips over the center of Brie and Cranberry.

Place Strudel on parchment-lined baking sheet to proof until double in size.

Brush with Egg wash and bake in pre-heated convection oven at 325 for 25-30 minutes until golden brown.

Makes: 1 Croissant Sheet makes 6 Strudels

Pull desired amount of Brioche dough from freezer, pan on greased baking sheet, cover with poly (plastic) and place in cooler to thaw overnight. The extended, slow thaw allows the dough to begin its fermentation process.

Preheat Convection oven to 325.

Pull Brioche from cooler and allow to come to room temperature. This may take 30 minutes, the time to prepare the baking dishes and pot pie filling.

Butter round 5 Pot Pie baking dishes (Porcelain ramekins, aluminum bake pans).

Fill baking dish full with Pot Pie filling. Set aside.

Cut Brioche dough into 6 equal wedges and place on top of Pot Pie maintaining the original round shape.

Brush tops of Brioche with egg wash or Olive oil. Bake 25-30 minutes until Pie is bubbly and tops of Brioche are nicely browned.

Remove from oven, sprinkle with chopped parsley or Parmesan cheese.

Serve while warm.

Makes 1 Pot Pie

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