Paula Deen's Brie En Croute #2

Recipe by diner524
READY IN: 40mins


  • 1
    sheet frozen puff pastry (package comes with 2 sheets)
  • 1
    tablespoon butter
  • 14
    cup pecans, chopped (or walnuts)
  • 8
    ounces brie cheese (one small wheel)
  • 12
    cup raspberry jam
  • 2
    eggs, beaten


  • 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.