Food & Wine

PUFF PASTRY AND PHYLLO WEEK: HONEY AND WALNUT BAKED BRIE

After a week of healthy eating, it's time for a little decadence. This week, we'll share recipes for two of the world's most fabulous prepared ingredients -- puff pastry and phyllo dough. Today's recipe comes Pepperidge Farm, one of the leading producers of prepared puff pastry. More recipes are available at www.puffpastry.com.

INGREDIENTS

1 egg

1 tablespoon water

1/4 cup walnuts, toasted and chopped

2 tablespoons honey

1 tablespoon chopped fresh rosemary leaves

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

1 (8-ounce) Brie cheese round, cut in half horizontally

Apple slices

French bread slices

DIRECTIONS

Heat the oven to 400 degrees.  Beat the egg and water in a small bowl with a fork. Stir the walnuts, honey and rosemary in a small bowl.

Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Place 1 cheese half, cut-side up, in the center of the pastry sheet. Spread the walnut mixture on the cheese. Top with the remaining cheese half, cut-side down.

Brush the edge of the pastry with the egg mixture. Fold the pastry up over the cheese to cover.  Trim the excess pastry and press to seal.  Brush the seam with the egg mixture.  Please seam-side down onto a baking sheet. Decorate the top with the pastry scraps, if desired.  Brush with the egg mixture.

Bake for 20 minutes or until the pastry is golden brown. Let stand for 30 minutes. Serve with the apples and bread.

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