Puff Pastry Brie Appetizer

Catching Up with Christmas

Sadie and Luna, Jenny (daughter) and Chris's dogs are so well behaved. They sat very still for a Christmas photo op for us after dazzling the staff at a vet appointment. Indeed they set the tone for a festive Christmas Eve along with appetizers and a delicious dinner.

Holiday Appetizer Puff Pastry Baked Brie
Cook's Notes: Really no need  to wait for a holiday to serve this appetizer that looks fancy like you spent a lot of time in the kitchen but oh, so easy to prepare. Where to begin to describe this creamy brie cheese puff pastry topped with maple syrup, brown sugar, cinnamon and pecans. It was off the charts for me. One key ingredient that added so much creaminess was using a Double Creme Brie. It may be a few dollars more BUT well worth it!

Double Cream is a double cream, bloomy rind cheese made in the style of Brie from pasteurized cow's milk and cream. It has a delicate and natural texture with a melting and creamy body and slightly nutty aroma. A regular round of brie works too for this appetizer.

No need to remove the brie rind for this recipe. The brown sugar topping was just scrumptious. Suggested foods to serve with puff pastry brie cheese include:

• Crackers
• Crostini
• Apple slices
• Pear slices
• Grapes
• Nuts

When I remembered to take the photo above the grapes and apple slices had all disappeared.  

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1 {8 ounce round) Brie cheese (I used  Double Crème Brie)
• 1 tablespoon butter
• 1/2 cup roughly chopped pecans
• 1/2 teaspoon ground Saigon cinnamon
• 1/4 cup packed light brown sugar
• 1 tablespoon pure maple syrup
• 1 egg, beaten

Directions:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper or silicone pad. 
• In a small saucepan, melt butter over medium heat. Add the pecans and cinnamon and heat until browned and fragrant, stirring occasionally, about 2 to 3 minutes. Immediately pour pecans into a small bowl. Add the brown sugar and maple syrup and stir until combined. 
• Place the thawed puff pastry sheet on the prepared baking sheet. Note-the puff pastry will take about 40 minutes to thaw. Read package instructions.
• Place the toasted pecan and brown sugar mixture on top of brie. Gently press so it stays on top of the brie.

• Fold one edge of the puff pastry dough over the brie and brush the top with egg wash, using a pastry brush. Fold up the opposite side then brush top dough with egg wash. Repeat with remaining edges until the brie is completely covered in the puff pastry, trimming off excess dough edges if necessary.

• You can use excess dough to make decorations to place on top of brie, if desired. Press the dough together to make sure it sealed tightly. Brush the top and sides of the wrapped brie with egg wash. Chill 15 minutes. 
• Bake for 20 minutes or until the pastry is a golden brown. Remove from the oven and let the brie sit for 10 minutes.

Below is my next go around for a brunch-note the platter is full. 

Some 2020 wishes for you

Crunchy Cashew Shredded Brussels Sprouts Salad with Mixed Greens, Veggies and Cranberries. 

And revisiting an old favorite Boursin Mashed Potatoes

illustration by Sandra Boynton