I absolutely Brie cheese. It’s mild, creamy; one little bite of heaven after another. And so full of fat that just walking past the fridge adds five pounds to each thigh. So I never eat it. But this recipe looked too good to pass up, so I’m posting it, and maybe I’ll even try it one of these days, when I need something simple but fancy.
by Paula Deen, found at Food Network.
- 1 sheet frozen puff pastry, pre-packaged
- 1 tablespoon unsalted butter
- 1/2 cup walnuts
- 1/8 teaspoon ground cinnamon
- 1 (8-ounce) wheel Brie
- 1/4 cup brown sugar
- 1 egg, beaten
- Crackers, for serving
Preheat oven to 375 degrees F.
Defrost puff pastry for approximately 15 to 20 minutes and unfold.
In a saucepan, melt the butter over medium heat. Saute the walnuts in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until walnuts are coated well. Place the walnut mixture on top of the Brie and sprinkle the brown sugar over the mixture. Lay the puff pastry out on a flat surface. Place the brie in the center of the pastry. Gather up the edges of the pastry, pressing around the brie and gather at the top. Gently squeeze together the excess dough and tie together with a piece of kitchen twine. Brush the beaten egg over top and side of Brie. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.
Serve with crackers.
To give a special look, cut extra pastry into heart or flower shapes and bake until golden.