EMERIL LAGASSE'S BRIE EN CROUTE WITH CARAMEL AND WALNUTS

Emeril Lagasse's Brie en Croute with Caramel and Walnuts image

Provided by @MakeItYours

Number Of Ingredients 14

1/2 17.3-ounce package frozen puff pastry
thawed
Flour
for dusting work surface
1 8-ounce round brie cheese
halved crosswise
1/4 cup packed light brown sugar
1/4 cup chopped toasted walnuts
1 egg
beaten with 1 tablespoon water
Pear slices
for serving
Assorted crackers
for serving

Steps:

Preheat oven to 400°F and line a baking sheet with parchment paper
Unfold the puff pastry onto a lightly floured surface
Using a lightly floured rolling pin, roll the dough out slightly to smooth out any folds
Place the bottom half of the brie round cut-side up in the center of the pastry
Gently pack the sugar on top of the brie and arrange walnuts on top of the sugar
Top with the remaining brie half, (cut-side down)
Trim the puff pastry so that there is only a 2-inch border around the brie
(Reserve excess pastry trimmings for decoration, if desired
) Brush the edges of the puff pastry with the egg wash and fold the pastry around the brie
Place the brie, seam-side down, onto the prepared baking sheet
Use desired shape cookie cutter to cut designs from the excess pastry
Place them on top of the brie and brush again with the egg wash
Bake for 20 minutes, or until the pastry is golden
Allow brie to stand for 3 minutes before serving with pear slices and assorted crackers
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