Brie En Croute

I've made this appetizer a few times now and everyone just raves about it. It’s delish! The brown sugar and walnus add an incredible sweetness and crunch to the brie. And it’s super easy to make. In fact, I think I’ll make it for my family’s Christmas gathering. Mmmm…

The recipe comes from Paula Deen and the Food Network.

And, just so you sound really smart, en croute means “in a crust”.

Ingredients
* 1 sheet frozen puff pastry (I prefer Pepperidge Farm)
* 1 tablespoon unsalted butter
* 1/2 cup walnuts
* 1/8 teaspoon ground cinnamon
* 1 (8-ounce) wheel Brie
* 1/4 cup brown sugar
* 1 egg, beaten

Directions
Preheat oven to 375 degrees F.

Defrost puff pastry for approximately 15 to 20 minutes and unfold. Press seams together to strengthen and lightly roll pastry; about 1″ width and length.

In a saucepan, melt the butter over medium heat. Saute the walnuts in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until walnuts are coated well; remove from heat.

Lay the puff pastry out on a flat surface. Place the brie in the center of the pastry. Place the walnut mixture on top of the Brie and sprinkle the brown sugar over the mixture. Gather up the edges of the brie, pressing around the brie and gather at the top. Gently squeeze together the excess dough and fold down, almost like wrapping a present. (If you have kitchen twine you can tie the pastry together,like the top of a sack.)

Brush the beaten egg over top and side of Brie. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.

Serve with crackers.