Brie en Croute (Paula Dean) by Karen Noll

[BakerAunt]

Brie En Croute
Submitted by karen_noll on December 31, 2002 at 12:46 pm

Recipe courtesy Paula Deen

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. Sauté the walnuts in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until walnuts are coated well.

Slice top crust off Brie to allow topping to penetrate. 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 brie, 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.
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 28 minutes

Note: If you're having a crowd, you could increase the topping and the size of the Brie. You would also then use two sheets of puff pastry to enclose the Brie rather than gathering the pastry on top (one sheet underneath and one on top and trimmed), and then you could cut out shapes from the leftover dough to decorate the top.

Spread the word

      

  

  

[Author]

Posts