- 1 8 oz. round brie cheese
- 1 sheet frozen puff pastry dough
- ¼ cup brown sugar
- ¼ cup chopped toasted walnuts (I forgot to toast the walnuts…and it was still delicious)
- ¼ cup dried cranberries (optional)
- 1 egg, beaten with 1 Tbsp of water
Thaw out the puff pastry dough according to package instructions. When thawed, put on lightly floured surface, unfold the dough, and roll it out. It should be about two inches longer and wider, both.
Cut brie in half horizontally. Put the bottom half in the center of the puff pastry.
Spread brown sugar, walnuts, and cranberries on the brie half, and place the other brie half on top.
Trim the pastry dough so that there is a 4-inch border around the brie.
Brush edges of pastry with the egg wash and fold pastry around the brie, pressing the edges together at the top.
If you want, cut shapes into the excess pastry dough and use them to decorate the outside of the brie.
Brush egg wash over the outside of the pastry.
Place on baking sheet lined with parchment paper and bake at 400 F for 20 minutes, or until pastry is golden.
Serve warm with crackers and pear slices.
The rest of these pictures are from the engagement party Sarah and I threw for Richard and Bre on Saturday night. We decided to go with a very simple, but oh so elegant, spread of various cheeses and carbohydrate media with which to eat the cheese, a fruit platter, and red velvet cupcakes.
The reddish glob at the bottom of this picture is actually delicious and very simple. Just take an 8 oz. pkg. of cream cheese and cover it in the pepper jelly of your choice. I prefer medium heat, as opposed to mild, since the dairy of the cheese tempers the heat of the peppers.