Recipe adapted from Paula Deen
Impress your friends with a fancy treat that is a cinch to make. This dish can be served as an appetizer, dessert or decadent treat paired with champagne.
1/4 cup brown sugar
1 beaten egg
1 8 oz. wheel brie cheese
1 tbsp. butter
1/2 cup chopped pecans or walnuts
1 sheet (1/2 package) frozen puff pastry
1/8 tsp. ground cinnamon
Crackers and sliced apples for serving
Preheat oven to 375 degrees. Cut off the top rind only from the wheel of brie. Defrost one sheet of puff pastry for approximately 15-20 minutes and unfold. Melt butter in saucepan over medium heat. Sauté nuts in butter until golden brown, approximately 5 minutes. Add cinnamon and stir until walnuts are well coated.
Lay out puff pastry on flat surface and ensure that there are no holes where the folds were. Place brie in center of pastry. Place nuts and butter mixture on top of brie and sprinkle brown sugar on top. Gather edges of brie and fold over top, pressing around brie and sealing edges. Brush beaten egg over top and sides. Place on cookie sheet and bake for 20 minutes until pastry is golden brown.
