Monday, December 8, 2008
This is a true southern delicacy. Brie is stuffed with bourbon-brown-sugar-soaked pecans, wrapped in puff pastry, and baked to golden perfection. I like to bring this as an appetizer when we are invited for dinner or a celebration - I always get requests for the recipe afterwards!
Bourbon Baked Brie
1/2 cup chopped pecans
2 tablespoons of your favorite bourbon
3 tablespoons brown sugar
1 round or 1 large slice soft ripened brie
1 sheet frozen puff pastry (I use Trader Joe's, but Pepperidge Farms works, too)
1 egg, lightly beaten
In a small tupperware container, combine chopped pecans, bourbon, and brown sugar until well blended. Cover the container and allow nuts to marinate in the fridge overnight.
Preheat the oven to 400 degrees. Remove puff pastry from freezer and allow to thaw. Grease a pie dish and place the sheet of puff pastry on top. Slice brie horizontally. Place bottom half of brie in the middle of the puff pastry. Top with pecan mixture. Place top half of brie over the pecans. Fold corners of puff pastry over the top of the brie, gathering them together at the top in a decorative fashion.
Brush beaten egg over the dough with a pastry brush to create a flaky, golden crust on the outside. Bake in preheated oven for about 15-20 minutes or until puff pastry is golden brown and cheese inside is melted.
Serve hot with stoned wheat crackers, water crackers, apple slices, or pear slices.