Wednesday, February 09, 2005

Baked Brie in Puff Pastry with Honey Walnut Sauce

1 sheet of puff pastry, freshly made or frozen, thawed (17 1/4 oz. package)
2 wedges of Brie, each about 6 1/2" long by 1/1/2" wide at rind end.
1 egg, beaten
1/4 c. butter
3 Tbs. honey

1 1/2 tsp. minced garlic
3 Tbs. chopped walnuts

Preheat oven to 400 degrees. Roll out puff pastry sheet
on a floured surface to form a 12' square.
Cut diagonally through the pastry to form two triangles.
Place one Brie edge in the center of each triangle,
with the tip of the cheese wedge facing toward
the 90 degree angle of the triangle. Sprinkle the top of the cheese
wedges with 1/2 Tbs. of the chopped walnuts.
Pull up and fold the puff pastry loosely to enclose the cheese.
Press gently to seal. Press fork on the seam to seal completely.

Transfer the pastry wrapped Brie to a baking sheet, seam side up.
Brush with an egg glaze. Bake Brie until the pastry is golden,
about 18 minutes.

Meanwhile combine butter, honey and garlic in a small saucepan
over low heat. Stir until the butter melts. Divide
the sauce between two plates. Sprinkle sauce with remaining walnuts.
Place Pastry wrapped Brie atop sauce on plates and serve.


Clement said...

Hi Sue - That sounds delicious. I can imagine that the brie and sauce would go great together, and texturally, it must be nice having the crunchy walnuts along with the crisp pastry and the soft brie. Thanks for participating in SHF 5!

Jennifer said...

Sue this sounds really great - all the tastes and textures combined together to form something utterly delectable, I'll bet!

Mike said...

They serve this (or VERY similar) at Big Bear Brewing Company in Coral Springs, Florida as an appetizer and that's why I went looking for the recipe. This stuff is AWESOME, especially served with strawberries, whole roasted garlic, French bread and other fresh fruit. Maybe throw some pine nuts in the sauce just before serving. Did I mention this is AWESOME????
xmdp AT

Celia said...
This comment has been removed by a blog administrator.
Anonymous said...

I have been making this Bon Appetit recipe for years always to rave reviews. You can never go wrong with this one. I charged quite a bit of money for it when I catered. It never fails to impress!!!