BAKED BRIE EN CROUTE
This MY tweaked version of a recipe by Paula Deen (She rocks my world!) AND, this is quite similar to the appetizer at THE CAV that we fell head over heels in LOVE with! I am often torn with brie between "rind" or NO RIND". Speaking from experience, this appetizer needs the rind, or it will simply be volcanic OOZE all over you baking sheet! So, I slice off just the TOP rind in order for the preserves and yummy toasted nuts to blend into the cheese. Also, please feel free to use ANY flavor of fruit preserve that suits your tastes. I listed apricot and strawberry because that's what I have used in the past! : >
Provided by Kozmic Blues
Categories Cheese
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°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.
- Carefully slice the top rind ONLY off of the brie round.
- Spread your choice of fruit preserves over the top of the brie.
- Then place the walnut mixture on top of the Brie ad fruit and sprinkle the brown sugar over the top.
- 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.
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