Saturday, January 02, 2010

Pastry Baked Brie with Chutney & Pecans

Puff Pastry Baked Brie with Chutney & Pecans
Adapted from Brie en Croute

Printable Recipe
1 sheet frozen puff pastry (package comes with 2 sheets)
1/4 cup chopped pecans
1 (8 oz) wheel Brie cheese
¼ cup orange rhubarb chutney or your favorite jam
1 egg, beaten

1. Preheat oven to 375ยบ F/180°C and cover a rimmed baking sheet with foil for easy cleanup.

2. Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use).

3. Toast the nuts in the oven 350°F/175°C or on low heat in a nonstick skillet for 5 minutes or until golden and aromatic but not burnt.

4. Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction. Brush both sides of the sheet with beaten egg.

5. Center the wheel of Brie on top of the pastry sheet. Spread chutney on top of Brie and sprinkle nuts and add another dollop of chutney on top. Bring pastry over the Brie, overlapping the dough, like caflouti or rustic tarts. Just make sure the entire cheese wheel and toppings are covered. Pinch the dough so there is no open spots for them to leak through.

6. Place on the prepared baking sheet and bake for 20- 25 minutes until pastry is golden brown. Serve with your favorite crackers.

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