I also want to take this opportunity to sincerely thank everyone who passes a glance here at my blog (hi, Mom!) - your readership is much appreciated and I am grateful for your loyalty and encouragement. I'm excited to enter this third year of blogging, and hope it will be fun-filled and that I'll be able to share some new and exciting adventures with you, so don't be a stranger! Follow along and please, pretty please, leave me some notes! Have I ever mentioned how much I love when you leave comments? :)
In the meantime, let's celebrate with brie en croute! Thanks for the inspiration, Paula Deen.
1 8 oz wheel of brie (or a large wedge like I used)
1 sheet puff pastry
1/2 C COLQUITT pecans (thank you Sass and JB!)
1/4 C brown sugar
1 T butter
1/8 tsp cinnamon
1 large egg
Preheat oven to 375
Remove puff pastry from freezer and let thaw for 15 minutes or until soft
Melt butter in warm skillet and add pecans
Saute until golden, just a few minutes
Add cinnamon to pecans and coat thoroughly
Once puff pastry is thawed, roll out over flour if necessary to achieve a flat surface (my Pepperidge Farm puff pastry arrived in a tri-fold, so I did have to roll out with a pin)
When pastry is flat, place brie in the center
Pour toasted pecan mixture on top of brie
Sprinkle brown sugar on top of pecans
Now, wrap up your brie! You'll see I made a very simple envelope fold below. Typically I would add some cute shapes (hello, Shamrocks for March!), but Hubby was taking this to a Scotch night party, so I didn't want to overdo it :)
Beat the egg and lightly brush crust with egg wash
Bake at 375 for 10-15 minutes or until golden (just imagine how all that brown sugary goodness is getting ooey gooey melty inside!)
Serve and enjoy!
Wise words from my Dad: Keep in mind that brie melts fast in the oven. Especially if you are using a wedge like me, you'll want to keep a close eye on it.