Monday, December 19, 2011

Brie En Croute

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'Brie En Croute'
Source: Adapted from Food Network


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)


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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