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Baked Brie in Puff Pastry with Candied Pecans and Maple Syrup
  • 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
  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.