1 pkg. (17 oz.) frozen puff pastry, thawed
15 oz. wheel of brie or two 8 oz. wheels of brie
1/2 cup chopped pecans
1/2 cup packed brown sugar
1/4 cup dried cranberries (optional)
1 egg beaten with 1 T. cream
For the 15 oz wheel of brie: Place once sheet of the pastry on work surface. Cut the brie in half
horizontally. In a bowl, mix the pecans, brown sugar and dried cranberries, if using them. Spread
evenly on bottom half of brie, top with remaining half (to make a sandwich-style). Place on puff
pastry and fold up the pastry up the sides of the brie and top with second sheet of pastry.
For the 8 oz. wheels of brie: Use one sheet of puff pastry per brie. Follow directions as above,
using half the filling in each brie. Cut away excess pastry along sides, seal the pastry well, making
sure there are no openings in the pastry. Brush top and side with egg wash. Use the excess pastry
for garnishing and cut outs on top of brie. Place on parchment lined or Silpat lined baking sheet.
Bake in preheated 425o oven for 20 – 25 minutes until golden brown and puffed. Remove from
oven; allow to cool slightly before slicing. Serve with grapes, sliced apples, figs, dried apricots,
dried dates. Serves 8-10.