This is a great appetizer to serve at a special event or holiday gathering. It's a big hit every time I make it. The combination of the creamy cheese and sweet sugar and nuts is heavenly. Serve with baguette slices.
Serves 6-8
2/3 cup pecan halves, roughly chopped
1/2 cup brown sugar
all purpose flour, for dusting
2 sheets puff pastry, thawed
1 wheel of brie cheese
1 egg yolk
2 TBPS heavy cream
Line a baking sheet with parchment paper or a silpat.
Combine the nuts and sugar together in a bowl.
Roll each puff pastry sheet dusted with flour until about 1/8" thick.
Place brie wheel in the middle of one sheet. Top brie with pecan mixture.
Using a pizza cutter, cut pastry in shape of a circle, leaving about 3-4 inches from edge of cheese. Fold pastry up and over cheese to enclose.
Drape second sheet over the top, and tuck underneath.
Use pastry scraps to make decorative shapes to place on top.
Combine egg yolk with cream to make an egg wash.
Brush egg wash over the wrapped brie and decorative shapes.
Chill 30 minutes (or overnight).
Preheat oven to 400 degrees.
Bake until brie is puffed and golden brown, about 20-25 minutes.
Reduce temp. to 350 and bake another 20-30 minutes, until dark brown.
