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Baked Brie in Puff Pastry with Candied Pecans and Maple Syrup

This Baked Brie in Puff Pastry with Candied Pecans and Maple Syrup is everything you need in your life. Or it was everything I needed for a fun afternoon with my high school friends anyhow. The warm cheese was literally dripping off our crackers while we scooped the maple syrup sweetened brie cheese with candied pecan bits into our mouths.

Baked Brie in Puff Pastry with Candied Pecans and Maple Syrup - an ooey, gooey, all melty warm cheese party appetizer literally dripping off your crackers while you scoop the maple syrup sweetened brie cheese with candied pecan bites into your mouth | 365 Days of Easy Recipes

Baked Brie in Puff Pastry with Candied Pecans and Maple Syrup - an ooey, gooey, all melty warm cheese party appetizer literally dripping off your crackers while you scoop the maple syrup sweetened brie cheese with candied pecan bites into your mouth | 365 Days of Easy Recipes

I’m not sure why I’ve been so intimidated by the idea of baking brie in puff pastry up until now. Was it the uncertainty of defrosting the puff pastry properly? Was it the indecisiveness of whether to bake it on a cookie sheet or in one of those fancy smancy brie oven proof baking dishes? Or maybe I couldn’t decide exactly what I should put on top of the brie cheese? This recipe (and any recipe involving brie cheese) is such a crazy easy recipe my biggest regret is not doing it sooner! When all else fails, reach for the jar of jam. That simple.

It was the phone call that came 2 hours before I was supposed to head out for a lunch date with a girlfriend from out of town that inspired me to face my fears and make this baked brie. There was a change of plans. Someone else was going to join us. Then more ladies got wind of our lunch plans. Long story short. What was supposed to be lunch for two, turned into a girls afternoon at my place hosting 5 high school friends plus kids. It was all good! I’m always ready for opportunities like this. Wine was put in the fridge, jars of homemade salsa were pulled out of hiding and I decided to defrost some puff pastry and create this out of this world easy appetizer. That’s how this baked brie in puff pastry with candied pecans and maple syrup was created.

Puff pastry from the freezer. Check. Brie cheese. Check. Oh look. Candied Pecans (aka cockroaches) leftover from my Harry Potter themed dinner party. (yeah, cause I ALWAYS have those on hand – actually, I do now. My son loves them as a snack in his lunch) Last but not least, maple syrup from my aunt – homemade of course. (Thank you!!) This recipe was just meant to be.

Baked Brie in Puff Pastry with Candied Pecans and Maple Syrup - an ooey, gooey, all melty warm cheese party appetizer literally dripping off your crackers while you scoop the maple syrup sweetened brie cheese with candied pecan bites into your mouth | 365 Days of Easy Recipes

One thing I did do that took a little effort was I prebaked the brie cheese a bit in the oven and sliced/peeled off the top of the rind. I found I wasted less cheese by prebaking it. The cheese got all nice and soft and the rind just peeled off. This step is NOT necessary but my preferred way of preparing brie cheese.

This brie in puff pastry with candied pecans and maple syrup was absolutely delicious with a crisp white wine. (I’m not a wine expert but I do know a delicious wine when I taste it) As you can tell, even though I was expecting guests in t-minus 20 minutes, I still took the time to make it all pretty with some puff pastry leaves I decorated the top with. Really simple. Cookie cutter. Extra dough. Arrange as desired. Egg white wash. Done.

My girlfriends were patient enough to let me snap a few photos before they completely devoured it. Well, correction. There was this tiny piece left one of my girl friend inquired about – what was I going to do with it? I reached for my trusty take home containers (yes, just like a restaurant) transferred the remaining brie cheese to the container, filled a snack baggie with crackers and handed her the treat to bring home to her husband.

With the holiday season just around the corner, I’m going to be making sure I have a stash of brie cheese, puffed pastry and some candied pecans on hand for more delicious munching with my friends.

Baked Brie in Puff Pastry with Candied Pecans and Maple Syrup - an ooey, gooey, all melty warm cheese party appetizer literally dripping off your crackers while you scoop the maple syrup sweetened brie cheese with candied pecan bites into your mouth | 365 Days of Easy Recipes

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Baked Brie in Puff Pastry with Candied Pecans and Maple Syrup

Ingredients

  • 1 sheet puff pastry
  • 8 to 12 ounce round brie cheese
  • ¼ cup chopped pecans (candied are good but not necessary)
  • 2 tablespoon maple syrup
  • 1 egg white
  • 1 teaspoon water

Instructions

  1. Preheat the oven to 400 F.
  2. Optional: Remove the top of the brie cheese rind by cutting off with a sharp knife.
  3. Roll out your puff pastry on a lightly floured surface with a floured rolling pin (or wine bottle). Place your brie cheese in the middle of the puff pastry with the exposed top facing upwards.
  4. Top your cheese with the chopped pecans and drizzle the maple syrup over top. If you don’t have maple syrup, you can use brown sugar instead.
  5. Fold up the corners of the puff pastry until the brie cheese is completely enclosed. Form the pastry around the cheese with your hands and make sure the pastry is sealed well. Brush a little water along the edges to help seal the pastry.
  6. Transfer your cheese to a parchment lined cookie sheet or a lightly greased pie plate.
  7. Whisk the egg white and water together in a small bowl and lightly brush the puff pastry with the egg wash.
  8. Bake your brie cheese in a 400 F oven for about 40 minutes until the puff pastry is golden.
  9. Remove the dish from the oven but allow the cheese to sit for 5 to 10 minutes before serving to harden slightly. Don’t worry, the cheese will still be nice and gooey. This helps prevent the over exuberant individuals from burning their mouths.

Diana L.

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