Brie En Croute
Friends of mine who don’t even like Brie have become fans after eating this. My son could literally eat the whole thing (and almost has). This is a perfect recipe for entertaining because you can make it early in the day, keep it in the fridge and pop it in the oven just in time to impress your guests. It is pretty enough for the wow factor – and if you don’t tell everyone will think you slaved for hours. Enjoy.
1 sheet frozen puff pastry, pre-packaged
1 Tbsp. unsalted butter
½ cup chopped walnuts
1/8 tsp. cinnamon (I use cinnamon from The Spice House)
1 (8 ounce wheel of Brie
¼ cup brown sugar
1 egg, beaten
Crackers for serving (I like Carr Water Crackers)
Preheat oven to 375 degrees.
Defrost puff pastry for about 15-20 minutes and unfold. Lay on flat surface. In a saucepan, melt the butter over medium heat. Saute the walnuts in the butter until golden brown, about 5 minutes. Add the cinnamon and stir until walnuts are coated well. Set aside.
Remove rind from the Brie (if desired) and place in the center of the puff pastry square. Place the walnut mixture on top of Brie (don’t worry if some spills over) and place the brown sugar over the walnut mixture.
Gather up the edges of the pastry and bring to top of the Brie (like a pleated sack with a knot at the top). Gently squeeze the excess dough together and tie with kitchen twine. Brush the beaten egg over the top and sides of pastry. Place on a cookie sheet (I use a pretty pie place and serve right from there) and bake for 20 minutes or until golden brown. Serve with crackers.
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