Philly Cream Cheese

Try saying Philly Stuffed Puff Pastry Pumpkin 5 times fast. And then go make some 😏 What You Need: • 1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed • 1 whole Brick of Philadelphia Cream Cheese • 2 Tbsp. GREY POUPON Dijon Mustard • 3 Tbsp. dried cranberries • 3 Tbsp. chopped mixed nuts • 1 egg, beaten Make It: 1. HEAT oven to 400°F. 2. UNFOLD pastry sheet on lightly floured surface; roll out with rolling pin until slightly softened and flattened. 3. 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. 4. PLACE cheese, seam sides down, on baking sheet sprayed with cooking spray. Brush with egg. 5. BAKE 20 to 25 min. or until golden brown. Cool 10 min. before serving.

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