Cheese spread is always a good holiday classic but l really want to take it up to that next level. Holiday Brie en Croute - sounds intimidating but it's really just a piece of cake to make... or should I say, liquid gold pastry.

What you Need:

• 0.5 package Puff Pastry Sheets
• 1 egg
• 15 ml water
• 160 g apricot or peach preserves or jam of your choice (raspberry is a good pick)
• 40 g dried cranberries, softened*
  (*to soften, mix dried cranberries and ½ cup of hot orange juice in a bowl and let sit for a minute)
• 25 g toasted sliced almonds or pecans
• 1 (13.2 ounce) round Brie cheese (mmmmmm)
• Crackers of your choice.

What to do:

1. Preheat oven to 400°F (200°C). Meanwhile, thaw pastry sheet at room temperature for about half an hour.

2. Mix together egg and water. Crush almond or pecans into small crunchy pieces.

3. Lightly flour your counter and lay out the pastry sheet. Roll into 14 inch square. Cut off corners to make a circle.

4. Take your jam or preserves and spread it evenly over the sheet, stopping about 1 inch before the edge. Take your nuts and cranberries and generously sprinkle them over the jam/preserves. Top with the Brie.

5. Brush the edges of the pastry with the egg mixture and fold two opposite sides over cheese. Trim remaining two sides to 2 inch from edge of cheese. Fold these two sides onto the round. Press edges to seal. Place seam-side down on baking sheet. Decorate top with pastry scraps if desired. Brush the whole pastry with egg mixture.

6. Bake 20 minutes or until golden. Let stand 1 hour. Serve with crackers. To take it up another notch, grab a variety of rustic crackers to add different colours and textures

This recipe was created by Campbell's Kitchen and can be found at - http://allrecipes.com/recipe/holiday-brie-en-croute/detail.aspx