Baked Brie with Apples and Pecans Recipe
Wonderful pastry-wrapped appetizer, blending the earthy flavor of brie, the tartness of apples, and the richness of crunchy pecans.
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1 sheet of puff pastry
8 ounces wheel of brie cheese
4 tablespoons apple pie filling
1/3 cup chopped pecans (or walnuts)
1 egg white, slightly beaten
:greased baking sheet
Preheat oven to 400Âº F.
Bring refrigerated pastry sheet to room temperature by placing on the counter for 15 to 30 minutes. Do not remove packaging. Place wheel of brie on a plate. Cover the brie with apple filling. Top with nuts.
When pastry sheet has reached room temperature, remove the packaging. Center pastry sheet over brie and turn the pastry and cheese over, placing onto a greased baking pan. Fold the pastry sheet over the brie, bringing the sides to the center. Pinch pastry together to seal. Trim off excess pastry, pinching to seal the brie inside of the pastry sheet.
Turn brie over and place the sealed portion onto the greased baking pan. Brush pastry sheet with egg white.
Bake 20-25 minutes, or until crust is light golden brown. Reduce heat to 350Âº F, if crust darkens too quickly.
Serve warm or at room temperature.
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