Brie En Croute

No, no...this certainly is not one of my better pics, but don't let that fool you. This appetizer was WONDERFUL! I saw this on (where else?) Pinterest a week or two ago and had to make it. We had some friends over this past Saturday so I figured that would be a great time to try it out...it was definitely a hit. I'm actually going to make it again on Christmas Eve for just us.

Now, this is a Paula Deen recipe, so while it does taste fabulous, it's probably not very good for you. If you don't mind living a little during the holiday's, then I say add this to your holiday menu. The original recipe (which I'll post a link for under Source) calls for wrapping the brie in a puff pastry. I chose instead to wrap it in crescent roll dough, which is probably why my photo looks SO different from Miss Paula's. I'm just not a huge fan of puff pastry, I find it to be dry and thin...I MUCH prefer crescent roll dough. I doubt Paula would mind ;) I also decided to use Pecans instead of Walnuts...again, just personal preference.

Ok well, I'm off to bed early tonight. I've got a great week of recipes coming up that I can't wait to share. It's kinda nice being able to cook repeat recipes! Till next time!

'Brie En Croute"

Source: Adapted from Food Network

Ingredients

1 tube of crescent rolls

1 tablespoon unsalted butter

1/2 cup pecans

1/8 teaspoon ground cinnamon

1 (8-ounce) wheel Brie

1/4 cup brown sugar

1 egg, beaten

Crackers, for serving (I used Town House)

Directions

1. Heat oven to 375.

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

3. Carefully slice only the top of the rind off the Brie. Place the pecan mixture on top of the Brie and sprinkle the brown sugar over the mixture.

4. Unroll the crescent roll dough out on a flat surface and seal all perforations. Place the brie in the center of the dough. Gather up the edges of the dough, pressing around the brie and gather at the top. Gently squeeze together the excess dough and fold over.

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

6. Serve with crackers.

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