Total Time
35mins
Prep 10 mins
Cook 25 mins

From "The Great Big Butter Cookbook". Prep time is a guess.

Ingredients Nutrition

  • 13 cup walnuts, toasted and finely chopped
  • 1 12 tablespoons plus 2 tsp butter, melted
  • 12 teaspoon dried rosemary, crushed
  • 1 dash cayenne pepper
  • 1 sheet refrigerated pie crust pastry dough, at room temperature
  • 8 ounces brie cheese

Directions

  1. Preheat oven to 400°F
  2. In a small bowl, mix together the walnuts, 1 1/2 tbsp of butter, rosemary and cayenne; set aside.
  3. Unfold the pie crust on a greased baking sheet and spoon the walnut mixture into the center of the dough.
  4. Spread into a 5" circle.
  5. Place the brie on top of the walnut mixture and fold the dough over the brie, starting at two opposite sides, bringing to the center and pinching to seal.
  6. Fold in remaining pastry ends to the center, crimping as necessary, and press to seal.
  7. Invert brie onto a baking sheet and brush the top with the remaining melted butter.
  8. Bake for 20 to 25 minutes, or until the pastry is browned.
  9. Cool to room temperature before serving with toasted slices of French baguette and fruit chutney.
Most Helpful

It%u2019s best to use a firm, fairly unripe Brie for this recipe. 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.

mollypaul May 20, 2011