Unfold pastry sheet on lightly floured surface; roll out with rolling pin until slightly softened and flattened.
Brush top and side of cheese wheel with mustard; sprinkle with cranberries and nuts. Place, cranberry side down, on center of pastry sheet. Gently fold pastry around cheese to completely enclose cheese, trimming excess pastry if necessary and pressing edges of pastry together to seal. Reserve any pastry trimmings for later use.
Place cheese, seam sides down, on baking sheet sprayed with cooking spray. Use sharp knife to cut desired decorative shapes from pastry trimmings; arrange on top of pastry-covered cheese. Brush with egg.
Bake 20 to 25 min. or until golden brown. Cool 10 min. before serving.
Serve with assorted crackers and cut-up fresh fruit.
Enjoy eating appetizers at a social occasion, but be mindful of portion size so you don’t overdo it on calories.
Omit cranberries and pistachio mix. Spread top of mustard-coated cheese with 3 Tbsp. apricot preserves. Place, preserves side down, on puff pasty sheet. Wrap and continue as directed.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fiber less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.