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| Brie in Puff Pastry with Cherry Preserves and Pecans |
1 sheet of frozen puff pastry, thawed but still very cold
8 ounce wheel of brie cheese, rind cut away as desired
1 egg, beaten
1/2 cup of cherry preserves
1 tablespoon of grated crystallized ginger
1/4 cup of chopped pecans, toasted
optional: 1 small box of your favorite crackers or an assortment
Instructions
1. Heat oven to 425 degrees. Line a rimmed sheet pan with parchment paper.
2. Unroll the pastry on a lightly floured work surface. Pinch the seams together and flatten. Cut away the square corners of the dough to form a 9" round.
3. Place the brie in the center and brush beaten egg on the pastry surrounding it.
4. Bring the pastry up and over the top, pleating every inch or so and pinching firmly.
5. Use the cut away corners to cover the top and reinforce the seams using the egg wash as the glue to hold the pieces in place. Brush the top and sides of the pastry with the beaten egg.
6. Bake for 20 to 25 minutes or until the pastry is a deep, golden brown and baked through.
7. Combine the preserves and ginger in a saucepan and cook until melted. Spoon over the pastry and top with the nuts.
8. Then, depending how gooey you like your brie serve now or an hour from now. We cut in wedges and offer small plates and forks.
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