Prep 20 mins
Cook 20 mins
This MY tweaked version of a recipe by Paula Deen (She rocks my world!) AND, this is quite similar to the appetizer at THE CAV that we fell head over heels in LOVE with! I am often torn with brie between "rind" or NO RIND". Speaking from experience, this appetizer needs the rind, or it will simply be volcanic OOZE all over you baking sheet! So, I slice off just the TOP rind in order for the preserves and yummy toasted nuts to blend into the cheese. Also, please feel free to use ANY flavor of fruit preserve that suits your tastes. I listed apricot and strawberry because that's what I have used in the past! : >
- 1 sheet frozen puff pastry, pre-packaged
- 1 tablespoon unsalted butter
- 1⁄2 cup sliced almonds or 1⁄2 cup walnuts
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 cup apricot preserves or 1⁄4 cup strawberry preserves
- 1 (8 ounce) brie round
- 1⁄4 cup brown sugar
- 1 egg, beaten
- cracker, for serving
- Preheat oven to 375°F.
- Defrost puff pastry for approximately 15 to 20 minutes and unfold.
- In a saucepan, melt the butter over medium heat.
- Saute the walnuts in the butter until golden brown, approximately 5 minutes.
- Add the cinnamon and stir until walnuts are coated well.
- Carefully slice the top rind ONLY off of the brie round.
- Spread your choice of fruit preserves over the top of the brie.
- Then place the walnut mixture on top of the Brie ad fruit and sprinkle the brown sugar over the top.
- Lay the puff pastry out on a flat surface.
- Place the brie in the center of the pastry.
- Gather up the edges of the brie, pressing around the brie and gather at the top.
- Gently squeeze together the excess dough and tie together with a piece of kitchen twine.
- Brush the beaten egg over top and side of Brie.
- Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.
- Serve with crackers.
I get requests for this one. I like raspberry preserves with walnuts best. I always cut off the top rind and I let the dough thaw on the counter so it's workable.
This was good, but I had a rough time trying to fold up the Phillo. Most recipes tell you to butter the phillo, maing it easier to work with. Next time I'll try that, because my phillo kept breaking off into pieces when I tried to gather it up around the brie.
I love this. While toasting the almonds with cinnamon and sugar I added a bit of cayenne pepper for some kick. Also, with the raspberry preserves I mixed it with homemade cranberry sauce (feeling festive i guess). Mmmm Paula Deen is the best.