Take out the pastry to defrost, this will be the most time consuming step.
Once it is defrosted, roll the dough out to more of a round shape.
I do this right on the cookie sheet that I am going to cook it on.
I also like to have a layer of parchment paper so that it won't stick later.
Preheat the oven to 400.
Once the dough is rolled out, spread the preserves lightly on the entire surface.
You may not use all the preserves, it should be just a thin coating.
Cut the rind off the top of the brie only.
Place the brie in the center of the pastry.
Use a knife to break the almonds.
In a pan heat them with the butter for 3-5 minutes, stirring constantly.
Layer the brown sugar on top of the brie.
Place the nuts on top and finish off with the cinnamon and nutmeg.
Fold the pastry up around the brie, not pulling to make holes.
Squeeze the pastry together, using wet hands or extra preserves to help it stick.
Beat one egg with a little water to make an egg wash.
Brush the egg onto the pastry all over.
Place the brie in the oven for 20 minutes.
Check on it at this time, some ovens need a few extra minutes to give it a nice golden color.
Serve with crackers or without.
I have used this as a stand in for cheese and crackers and as a side dish for beef stew, and both times every bite disapeared.
Ingredients:
1 package brie round
1 sheet frozen puff pastry ( I like Pepridge Farms)
2 teaspoons apricot preserves or 2 teaspoons peach preserves
1/4 cup almonds
1 tablespoon butter
2 tablespoons brown sugar
1 dash cinnamon
1 dash nutmeg
1 eggs
Steps/Methods:
Take out the pastry to defrost, this will be the most time consuming step.
Once it is defrosted, roll the dough out to more of a round shape.
I do this right on the cookie sheet that I am going to cook it on.
I also like to have a layer of parchment paper so that it won't stick later.
Preheat the oven to 400.
Once the dough is rolled out, spread the preserves lightly on the entire surface.
You may not use all the preserves, it should be just a thin coating.
Cut the rind off the top of the brie only.
Place the brie in the center of the pastry.
Use a knife to break the almonds.
In a pan heat them with the butter for 3-5 minutes, stirring constantly.
Layer the brown sugar on top of the brie.
Place the nuts on top and finish off with the cinnamon and nutmeg.
Fold the pastry up around the brie, not pulling to make holes.
Squeeze the pastry together, using wet hands or extra preserves to help it stick.
Beat one egg with a little water to make an egg wash.
Brush the egg onto the pastry all over.
Place the brie in the oven for 20 minutes.
Check on it at this time, some ovens need a few extra minutes to give it a nice golden color.
Serve with crackers or without.
I have used this as a stand in for cheese and crackers and as a side dish for beef stew, and both times every bite disapeared.
