Thursday, March 25, 2010

Warm Brie wrapped in Puff Pastry

This is a great recipe to add to your arsenal! It's one that you can easily whip up to impress your party guests!


1 sheet frozen Pepperidge Farm Puff Pastry
1 1/2 tablespoon butter
1/2 cup chopped pecans (optional)
1/8 teaspoon ground cinnamon
1 80z. wheel of brie (I like to trim off the white coating, as it has a slightly bitter taste. This is optional)
1/4 cup brown sugar
1/4 cup honey
1 beaten egg
flour for dusting counter tops when rolling out pastry
Crackers & or apples for serving

Preheat oven to 375.

Lay one folded sheet of frozen puff pastry on the counter and let thaw for about 15 minutes. Once it has defrosted, unfold it and use a rolling pin or drinking glass to roll out the puff pastry to a larger square. Be sure to pinch the two seams to make sure there are no holes in the pastry when you finish rolling it out. Place the brie in the center of the pastry square.

Over medium heat, melt your butter in a saucepan. Add pecans and cinnamon and saute until brown. Take off the heat and pour melted butter, cinnamon and pecans over the brie. Sprinkle brown sugar on top and drizzle with honey. Pull up the edges of pastry and pinch and twist to seal and create a "beggar's purse." Then pull down the four edges to create a flower-like shape on top of the pastry. A pastry brush works best, but you can use a spoon to coat your pastry all over with the beaten egg. This gives a nice, shiny finish to the pastry.

Place on a cookie sheet and bake for 20 minutes, or until golden. Make sure that all of your seams are closed up, or your cheese and filling will ooze out!

Alison J.

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