Paula Deen's Brie En Croute #2

Name: Paula Deen's Brie En Croute #2
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 1 sheet frozen puff pastry (package comes with 2 sheets); 1 tablespoon butter; 1/4 cup pecans, chopped (or walnuts); 8 ounces brie cheese (one small wheel); 1/2 cup raspberry jam; 2 eggs, beaten

Submitted by diner524

"I was looking to use up some Brie cheese and found this recipe on Food Network. She made this recipe for the "Engagement Brunch" show. After receiving my 1st review, I went to the recipe and now found a video of her making this recipe and it is different than what the posted directions are for it. Here is a link that I would watch before making the recipe: http://www.foodnetwork.com/brie-en-croute-ii/video/index.html"

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photo by Margie99

Ready In:: 40mins
Ingredients:: 6
Serves:: 8

ingredients

1 sheet frozen puff pastry (package comes with 2 sheets)
1 tablespoon butter
¹⁄₄ cup pecans, chopped (or walnuts)
8 ounces brie cheese (one small wheel)
¹⁄₂ cup raspberry jam
2 eggs, beaten

directions

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 nuts in butter until golden brown, approximately 5 minutes.
Place nuts on top of Brie and spread jam on top of nuts.
Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction.
Brush both sides of the sheet with beaten egg.
Center the wheel of Brie on top of the pastry sheet.
Bring all four corners of the sheet together above Brie and twist slightly to form a "bundle."
Tie gathered pastry with kitchen/cooking string (tie string in the form of a bow), arranging pastry until you are satisfied with the "bundle" shape.
Place "bundle" on an ungreased cookie sheet and bake for 20 to 25 minutes until pastry is golden brown.
Serve with top-quality crackers.

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Reviews

Freezing Brie for about 20 minutes is a trick that will keep the cheese from melting too much during baking, while still allowing it to become soft and spreadable.

Molly53
I was torn as to whether to give this four or five stars. My Dh really liked the flavors. In fact, he took the leftovers to have for lunch today. I had trouble. When I put an egg wash all over the puff pastry it made it a sort of soggy mess, so it wouldn't stand up and make a pretty bundle. The butter also made the jam runny. I think I would like to try it again without the butter and brushing on the egg after it is all bundled and pretty. I also had to cook it a lot longer to get it to brown.

Margie99

RECIPE SUBMITTED BY

diner524

Trinity, 48

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