Before supper, Galit served this amazing brie appetizer. Ya’ll know I have a hankerin’ for some good cheese. This brie recipe was out of this world good. It reminded me a lot of baklava. If you don’t like baklava then I am sorry but this won’t be your cup of tea. The man and I must have had a few servings of this. Not because supper was taking so long to make but because we couldn’t keep our paws off of this appetizer. As my grandma aka Nonnie would say, D.E.L.I.S.H.
Honey and Walnut Baked Brie:
Adapted From Recipe from Pepperidge Farm
1 Package puff pastry sheets
1 tbs rosemary (better if it’s fresh)
2 tbs honey
1/4 cup toasted walnuts or pecans
1 tbs water
First toast your walnuts or pecans.You do this by spreading a thin layer of them on a cookie sheet and baking them at 350 degrees for 8-10minutes. Inhale the smell as you remove them from your oven. Nibble on a few then set them aside for later.
Now preheat your oven for 400 degrees.
Throw a handful of flour on your counter. Unroll one roll of your pastry sheet and place on the flour. Take a rolling pin and roll over the pastry one or two times, just to ensure you will have enough pastry to fold over your brie.
Slice your brie in half horizontally and place one of the halves on the pastry sheet, cheese side up.
In a separate bowl, combine your honey, walnuts or pecans and rosemary. Smell it’s sweet scent. Give it a good stir to coat the nuts with the honey and spread the mixture on top of the brie. Make sure not to spread it to the end of the brie *if it’s to the edge of the brie it will ooze out of the brie while it’s baking.* Your brie should be looking something like this:
It’s a beautiful work in progress, isn’t it? Now place the other side of the brie on top.
The view isn’t as pretty now. Let’s move on to wrapping it up. Fold one edge of the pastry over the brie. In another small bowl combine your egg and water and brush the edge of the pasty, sitting on the cheese, with the mixture. This will act as a glue to seal your pastry to your cheese. Fold the opposite corner of the pastry over the brie and connect it to the other edge.
Repeat the process with the other two corners. Now you may notice some corners sticking out. Those are not pretty, so take some kitchen sheers and cut them off and press in to seal. Save the excess pastry you just cut off, you will use this in bit. Dab a little of the egg mixture on the seams you just cut off and pressed in.
Line your baking sheet with foil and spray with Pam. Place the brie seam- side down on the baking sheet. Here comes the fun part. Decorate the top of your brie with your scraps. You can combine your scraps and roll them out and use cookie cuters to place shapes like leaves or stars on your brie. You can also make roses like Galit.
Once your are done decorating your brie, brush some of your egg mixture of the top of the brie including your decorations and bake for 20 minutes or until a golden brown.
Serve with apples, grapes, or french bread. This is really an easy dish and sure to impress anyone you serve this to!
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