| 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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