| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | 1 | Servings | |
INGREDIENTS
| 1 | Egg | |
| 1 | tb | Water |
| 1 | lb | Brie cheese |
| 1/4 | c | Chopped pecans; toasted |
| 1/4 | c | Parsley; chopped |
| 1 | Sheet frozen puff pastry; thawed |
INSTRUCTIONS
Prep: 25 min, Cook: 20 min, plus cooling time. Preheat oven to 400°F. Lightly beat egg and water in a bowl and set aside. Slice Brie in half horizontally. (I take a long piece of dental floss wrap around each fore finger and use it to slice, a knife can be hard to work with)Sprinkle bottom half with nuts and parsley. Top with remaining half. Unfold pastry on a lightly floured surface. Roll into a 15 inch circle. Place Brie in center of pastry. Brush pastry edges with egg mixture. Fold edges up and around cheese wheel and press edges firmly to seal. Place seam-side down on baking sheet. Decorate top with pastry scraps, (I do I usually make leaves)if desired. Brush egg mixture all over pastry and bake 20 minutes or until golden. Remove and cool on a wire rack 10 minutes before serving. Variations instead of pecans and parsley in the middle I sprinkle with: Brown sugar and almonds - serve with fruit and graham crackers Fresh minced garlic and italian seasonings - serve with crackers (*My personal favorite and use lots of garlic) Sun-dried tomatoes and fresh basil - serve with crackers Posted to recipelu-digest by molony <molony@scsn.net> on Feb 06, 1998
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