Honey and Walnut Baked Brie Recipe
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Take this appetizer along as your next hostess gift and you will certainly be invited back! In this version of Brie en Croute, the sweet and savory filling bakes inside the brie itself. Give it a try...it's delicious.
Ingredients
- 1 egg
- 1 tbsp. water
- 1/4 cup walnuts , toasted and chopped
- 2 tbsp. honey
- 1 tbsp. chopped fresh rosemary leaves
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1 (8-ounce) Brie cheese round, cut in half horizontally
- Apple slices
- French bread slices
- Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork. Stir the walnuts, honey and rosemary in a small bowl.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Place 1 cheese half, cut-side up, in the center of the pastry sheet. Spread the walnut mixture on the cheese. Top with the remaining cheese half, cut-side down.
- Brush the edge of the pastry with the egg mixture. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Please seam-side down onto a baking sheet. Decorate the top with the pastry scraps, if desired. Brush with the egg mixture.
- Bake for 20 minutes or until the pastry is golden brown. Let stand for 30 minutes. Serve with the apples and bread.
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