I LOVE brie! So does Mikey. It is hard to come back to reality after having such a wonderful few weeks. So to add a bit of pizazz to or life I made Brie en Croute adapted from Paula Dean. To see her recipe.
- 1 sheet frozen puff pastry (package comes with 2 sheets) I use this stuff you can get it at Whole Foods it is expensive but unmatched in my experience.
- 1 tablespoon butter
- 1/4 cup chopped pecans or walnuts (we used pecans)
- 1 small (8-ounce) wheel Brie
- 1/2 cup raspberry jam (we drizzled the whole thing in honey instead)
- 2 eggs, beaten
DirectionsPreheat oven to 375 degrees F. Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use). Melt butter in a saucepan over medium heat. Saute nuts in butter until golden brown, approximately 5 minutes. Place nuts on top of Brie and spread jam on top of nuts. Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction. Brush both sides of the sheet with beaten egg. Center the wheel of Brie on top of the pastry sheet. Bring all four corners of the sheet together above Brie and twist slightly to form a "bundle." Tie gathered pastry with kitchen/cooking string (tie string in the form of a bow), arranging pastry until you are satisfied with the "bundle" shape. Place "bundle" on an ungreased cookie sheet and bake for 20 to 25 minutes until pastry is golden brown. Serve with top-quality crackers.
This is what we ended up with: