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Brie en Croûte

Source of Recipe


From "Paula Deen's Kitchen Classics"



List of Ingredients



• 1 sheet frozen puff pastry (package comes with two sheets)
  
• 1 Tbsp butter
  
• 1/2 cup chopped walnuts
  
• 1/8 tsp ground cinnamon
  
• 1 small wheel of Brie (8 ounces)
  
• 1/4 cup brown sugar
  
• 1 egg, beaten
  






Instructions



1. Preheat oven to 375° F. Defrost one sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use).
   
   
2. Melt butter in saucepan over medium heat. Sauté walnuts in butter until golden brown, approximately 5 minutes. Stir in cinnamon, coating nuts well. Place mixture on top of wheel of Brie. Sprinkle brown sugar over the mixture.
   
   
3. Carefully place pastry sheet over wheel of Brie (make sure Brie is centered). Gently pick Brie up with pastry hanging over the edge and fold the pastry under Brie. Trim excess pastry with scissors so Brie lies flat, and seal all edges to prevent leakage.
   
   
4. To give an extra-special look to the Brie, I like to cut the leftover pastry into heart shapes, flowers, etc., and place them onto the pastry on top of the Brie. Brush beaten egg over top and sides of Brie, then place cutouts on top (the egg will secure them); brush cutouts with egg.
   
   
5. Place wrapped Brie on an ungreased cookie sheet and bake for 20 minutes until pastry is golden brown. Serve with top-quality crackers.
   
   Serves 8