Thursday, December 15, 2011

Brie en Croute

The next recipe I want to share this week is Brie en Croute, a fabulous appetizer that I made this past Sunday. The first time I had this was in college with our Supper Club group of girls for our Christmas dinner. I had never had brie before {I always heard it was not for everyone}, but this tasted amazing.  Paula serves it up with crackers, but I have also tried apples and that is tasty as well. It looks pretty appetizing, doesn't it? Can you tell I like cheese much? Enjoy.

1/4 cup brown sugar 
1 egg, beaten 
1 small (8-ounce) wheel Brie 
1 tablespoon unsalted butter 
1/2 cup chopped walnuts 
1 sheet frozen puff pastry (package comes with 2 sheets)
1/8 teaspoon ground cinnamon 
Crackers, for serving

Preheat oven to 375 degrees F.

Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use). Melt butter in a saucepan over medium heat. Saute walnuts in butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until walnuts are well coated. Place walnuts on top of Brie and sprinkle brown sugar on top of nuts.

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.

So, tell you like brie? I cut off the top "rind" because I heard that is the part of brie that people tend to not like {I am a brie novice}! Any other good brie recipes I should try? 

Have a fab Thursday! xo.


Amanda said...

Drooling! I'm a huge brie lover!

Hilliary Meisner said...

I am a huge fan of brie! I am going to have to try this! I usually bake mine with brown sugar, pecans and cranberries on top!

Savannah said...

This looks delicious! Must try soon.

henning love said...

ok i love brie but i do not love the rind! i am a cut it all off type of person. i see this appetizer made a lot and i haven't tried it yet, why not??

Ashley said...

one of my appetizer favorites! I love love love brie!

Mandy@OrangeAutumn said...

I've always wondered how to make this, it looks so pretty!! Thanks for the recipe!

natasha {schue love} said...

I love baked brie and I LOVE that you call it brie-en-croute! :)

pam {simple details} said...

One of my all-time favorites, I make it every year! I leave the rind on, I think I've read either way is ok.