Raspberry Baked Brie

Now I know we all have seen this simple appetizer before, but this recipe just shows you that with a couple of extra steps you can make something that was very ordinary become fantastic. This is the perfect appetizer for you novice cooks that don't want to venture too far out of your comfort zone. By cooking some nuts and adding some jam, this baked brie becomes a sweet and savory bundle that everyone is going to want to devour. A friend brought this recipe over and we made it in just a few minutes and it was gone before anyone knew what had happened. If you are having people over for dinner or to watch the game this weekend, this will be a crowd pleaser. You can always use whatever jam you prefer in any flavor. Serve with some fruit in the matching flavor so everyone knows what is hiding inside. 

Brie en Croute #2
recipe by Paula Deen
serves 8

1 sheet frozen puff pastry (package comes with 2 sheets)
1 tablespoon butter
1/4 cup chopped pecans or walnuts
1 small (8 oz) wheel of brie
1/2 cup raspberry jam
2 eggs, beaten

Preheat oven to 375 degrees. 

Defrost 1 sheet of the puff pastry approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use). 

Melt butter in a small saucepan over medium heat. Saute nuts in butter until golden brown, approximately 5 minutes. Place nuts on top of the brie and spread jam on top of nuts. 

Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction. Brush both sides of the sheet with the beaten egg. Center the wheel of the brie on top of the pastry sheet. Bring all four corners of the sheet together above brie and twist slightly to form a "bundle." Attempt to "tie" gathered pastry together like a bow or arrange into a shape on top that looks nice. 

Place the "bundle" on an ungreased cookie sheet and bake for 20 to 25 minutes until pastry is golden brown. Serve with crackers or sliced baguette. 


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