Monday, April 27, 2009

Baked Brie

We had a bridal shower at our house (I'll post the complete menu later this week) and I was in charge of making a baked brie. This was honestly the first time I had ever used puff pastry (and it's not as hard as you might think). Not to brag, but this was a hit at the shower. I served it with green apples, pears, and water crackers. A small change I made was that I substituted bourbon with dark rum (we didn't have any bourbon in the house).
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup chopped pecans
  • 2 T bourbon or rum
  • 1/2 package of frozen puff pastry sheets, thawed
  • 1 round brie
  • apples, pears, crackers

1. Stir together first three ingredients
2. Place puff pastry sheet on lightly floured surface; roll out fold lines
3. Cut the rind off the Brie and then cut the Brie in half horizontally
4. Spread brown sugar and pecan mixture between the two pieces of Brie
5. Place the Brie in the center of the puff pastry and fold all 4 corners to the center of the Brie. Rub the seems to prevent leaking. Turn upside down so the folded portion is on the bottom.
6. Bake on 350 degrees for 25 minutes or until lightly browned
7. Let cool for 10 minutes

Make sure the Brie has just come out of the refrigerator when you cut the rind off, because it will be more difficult to cut if it is room temperature.

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