GOLDEN VALLEY, Minn. Chef Lindsay Guentzel stopped by KARE 11 Saturday to share a simple and delicious appetizer idea for New Year's Eve celebrations. Her recipe for Holiday Brie En Croute uses puff pastry with an egg wash that helps the pastry bake perfectly, as the protein and fats in the egg give you that perfectly golden brown finish.

Holiday Brie En Croute

1 sheet frozen puff pastry, thawed out8 oz. brie cheese, sliced cup dried cranberries cup walnuts, choppedHoney, drizzledEgg wash

Preheat oven to 400.

Line baking sheet with parchment paper. Lay out rectangular puff pastry.

Using palms, gently spread out dough.

Starting at one end of pastry shell, place brie in a line down the center running the long way (think long like a hot dog bun, not short like a hamburger bun). The slices will overlap.

Spread cranberries and walnuts over brie evenly and drizzle with honey.

Starting at one end, slowly fold the sides of the pastry shell up over the brie by pinching the corners of the dough between your fingers, lifting up and twisting over (the twists add texture and dimension to the top of the pastry). Move a few inches down the pastry shell and repeat folding movements, gently shaping the dough as you go along.

Using a pastry brush, gently brush egg wash over the pastry shell.

Bake for 20 minutes until golden brown.

Serve on platter warm with knife and serving spatula.

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Wow your New Year's Eve guests with a puff pastry appetizer - KARE11.com