For some time, I’ve wanted to try making Brie en Croûte which is basically a wheel of Brie with some sort of topping encased in puff pastry. It can be made with either a sweet or a savory topping. In honor of Thanksgiving, I decided to go with a sweet topping.
I started with Paula Deen’s recipe from Foodnetwork.com.
The ingredients included puff pastry sheet, unsalted butter, pecans, cinnamon, Brie, brown sugar, and egg.
On a lightly floured piece of parchment paper, I carefully unfolded the puff pastry, and rolled it into a rough 12-inch square. Then I cut the puff pastry into a rough circle, reserving the scraps for later use.
1 sheet frozen puff pastry, thawed to room temperature
1 Tablespoon unsalted butter
¼ cup chopped pecans
⅛ teaspoon ground cinnamon
1 (8-ounce) wheel Brie
¼ cup loosely packed light brown sugar
1 egg beaten
Crackers, apples, grapes, etc., for serving
Preheat oven to 400° F.
In a saucepan, melt the butter over medium heat. Sauté the pecans in the butter until golden brown, about 5 minutes. Add the cinnamon and stir until the pecans are well coated. Set aside to cool.
Carefully unfold puff pastry on a lightly floured piece of parchment paper. Roll to about a 12-inch square. Cut into a rough 12-inch circle, reserving the scraps of puff pastry.
Remove the rind from the Brie, and place the wheel in the center of the puff pastry. Top with brown sugar and pecans. Fold opposite sides of the puff pastry to the top of the Brie, pressing to seal. Bring the remaining opposite sides to the top, pinching to form a knot. Tie with kitchen twine.
If desired, cut out decorative pieces of puff pastry scraps and position on the puff pastry surrounding the Brie. Brush the beaten egg over the top and sides of the Brie. Carefully lift the Brie on the parchment paper onto a baking sheet. Bake at 400° F until golden brown. Remove from oven. Cool for 15 to 2o minutes before serving. Serve with crackers, apple slices, grapes, etc. Yield 6 servings.