Thursday, December 9, 2010

Pecan Baked Brie

Because I can never make a decision and because I love sugar and cheese (not usually combined, but here it works) I decided to make two bries for Thanksgiving apps.  This recipe inspired by Martha Stewart's Baked Brie is one of the reasons I couldn't eat as much Thanksgiving dinner as I wanted to.

Pecan Baked Brie

2/3 Cups Pecan Halves or Pieces
1/2 Cup Brown Sugar
1 1/2 Tbs Honey
1 Sheet Puff Pastry
1 5 - 6 inch wheel of Brie
1 Egg, beaten

1.  Preheat oven to 375.  Either line a cookie sheet with parchment or a Silpat or be lazy and just use a pie dish.

2.  In a medium bowl, combine pecans, sugar and honey.  Thoroughly mix with your fingers.  Lick your fingers.  Wash your hands again.

3.  Roll puff pastry to thickness slightly less than 1/8".  Transfer pastry to cooking vessel.

4.  Cut brie in half with a sharp knife horizontally so you get two thinner discs, I use a bread knife for some reason.

5.  Place one of the brie halves on the puff pastry.  Top with about half of the pecan mixture, place the other half on top and finish with the rest of the pecan mixture.  Lick your fingers, wash your hands.  Fold the puff pastry over brie pile and cut off the excess.  Use it to cut out shapes and decorate if you want.

6.  Bake Brie about 40 to 45 minutes or until pastry is golden all over and crisp.  Serve and try to get some before it disappears.

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