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Steps
1
Heat oven to 350°F. Unroll dough; separate crosswise into 2 sections. Press each section into 6-inch square, firmly pressing perforations to seal. Place cheese on center of 1 dough square; top with jam and raspberries.
2
With small cookie or canapé cutter, cut 1 shape from each corner of remaining dough square, 1 inch from center of square; set cutouts aside. Place square on top of cheese round. Press dough evenly around cheese, folding bottom edges over top edges; press to seal completely. Place on cookie sheet.
3
Brush dough with beaten egg. Arrange dough cutouts on top; brush with egg.
4
Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet; place on serving plate. Cool 10 minutes. Serve warm with crackers. Store in refrigerator.
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If the raspberries are tart, sprinkle them with 1/4 teaspoon of sugar before placing them on the cheese.
Small cookie or canapé cutters can be found in specialty kitchen stores.
Brushing a beaten egg on the dough before baking helps to attach the dough cutouts. It will also give your Raspberry Baked Brie a glazed, golden-brown appearance.
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