Tastes: Sweet and warm and rich
Serve it up: This grown-up hors d'oeuvre is wonderful paired with a tray of grapes and sliced pears. Add some water crackers, and life is good!
To market, to market:
1 sheet frozen puff pastry
1 T butter
1/2 cup pecan pieces
1/4 t cinnamon
8-oz wheel of brie
1/4 cup brown sugar
1 egg, beaten
Preheat oven to 375 degrees. Thaw puff pastry according to package directions, then unfold. While pastry is thawing and oven is heating, combine cinnamon, butter, and pecans in a small saucepan over medium heat. Stir constantly, until pecans are dark and fragrant (takes just a minute, so be careful not to burn them!). Lay the puff pastry out flat, center the wheel of brie on it, and top with pecans. Sprinkle the brown sugar all over the top then gather the corners of the pastry up around the brie. Tie with baker's twine to secure (it'll look like a pastry "purse"). Brush the whole thing with the egg, place on a baking sheet, and bake for 30-40 minutes, until golden and puffed. Serve on a platter, as it'll start to run just a bit when you cut into it.
A note about brie: some people have asked what to do with the rind on the brie. I say, eat it! You can cut it off prior to cooking it in the recipe, but it has a very complex flavor that adds a lot to the recipe. Traditionally, you leave it on for a brie en croute.
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