Raspberry & Brown Sugared Pecan Brie en Croute

• Vegetarian

• Produce

  • 1 Fruit

• Refrigerated

  • 2 Egg whites

• Condiments

  • 1/3 cup Raspberry preserves

• Baking & Spices

  • 3 tbsp Brown sugar, light
  • 1/8 tsp Cinnamon

• Nuts & Seeds

  • 1/3 cup Pecans - roughly chopped into pieces

• Bread & Baked Goods

  • 1 Artisanal bread
  • 1 Sheet Puff pastry, frozen

• Snacks

  • 1 Crackers

• Dairy

  • 1 Wheel Brie cheese
  • 1 tbsp Butter, unsalted

Found on nospoonnecessary.com

Description

Ingredients

• One Wheel of Brie Cheese (13 Oz.) – Rind Shaved to desired thinness*
• One Sheet of Frozen Puff Pastry – Thawed*
• ⅓ Cup Pecans – roughly chopped into pieces
• 1 TBS Unsalted Butter
• 3 TBS Light Brown Sugar
• ⅛ tsp Cinnamon
• ⅓ Cup Raspberry Preserves
• 2 Egg Whites
• Serving Suggestions:
• Fruit
• Crackers
• Artisanal Bread

Directions

• Melt butter in a small sauté pan over medium heat. Add the pecans and sauté until golden in color, about 5-6 minutes, stirring occasionally. Turn off heat and sprinkle with brown sugar and cinnamon. Stir to combine. Set aside.
• Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper. Set aside.
• Roll puff pastry out to a 12’’ square on a lightly floured work surface. Place the shaved wheel of brie cheese in the center of the puff pastry. Spread the raspberry preserves over the top of the cheese. Top the preserves with the sautéed pecans. Brush the outer 1’’ of puff pastry with the egg whites.
• Bring the four corners and sides up and over the brie. Twist and pleat the corners and sides together to enclose the cheese and form a bundle. Use kitchen twine to tie together the twisted puff pastry.
• Transfer the brie en croute to the prepared baking sheet. Brush the outside of the brie en croute with the remaining egg whites.
• Bake for 15 minutes, reduce oven temperature to 325 degrees and continue to bake an additional 15 minutes, until pastry is golden brown.
• Remove to a clean work surface or serving platter and allow to cool for 5-10 minutes. Serve with fruit, crackers, and artisanal bread.