Pecan Pie Baked Brie
Candied Pecan Topping- 2TB Butter
¼ C Brown Sugar
½ tsp Ground Cinnamon
¼ tsp Ground Nutmeg
½ tsp Salt
1 C Whole Pecans
- 12oz. wheel of Brie
1 thawed sheet of Puff Pastry Dough (found in freezer section)
1 egg
Combine ingredients for the Pecan Topping in a small saucepan over Medium heat and stir to combine. Mixture will be ready when sugar is completely dissolved, and pecans are well coated. Set aside. Take out 1 sheet of puff pastry dough and unfold flat. Place wheel of Brie in the center of the dough and wrap up the sides of brie. Bring corners of dough to center of brie and stick together. Using a parchment lined cookie sheet, place wrapped brie in center placing the pretty side up. With a fork whisk the 1 egg into an egg wash and brush onto dough with a pastry brush. This will make your dough nice and golden. You can store the brie at this state in your refrigerator until you are ready to bake and serve making this a wonderful last-minute HOT appetizer. Bake at 350 until golden brown. Remove from oven and using a spatula place baked brie onto a serving dish. Top with the candied pecan mixture and serve with toast or crackers.
