Brown sugar pecan baked Brie
BROWN SUGAR PECAN BAKED BRIE
Created for the team at Tuckernuck.
INGREDIENTS
1 sheet frozen puff pastry, thawed
1 (16 oz.) brie wheel
⅓ cup chopped pecans
3-4 Tbsp. light brown sugar
1 egg, gently whisked
3 to 4 figs, stems removed and halved
1 to 2 sprigs fresh thyme
Honey to garnish
DIRECTIONS
Preheat the oven to 375 ℉. Line a baking sheet with parchment paper and set aside.
Roll out the puff pastry until it’s a ¼ inch thick. Place the brie wheel (with the rind still on) in the center of the pastry and trim the excess dough, leaving about 3-4 inches of dough along the edges.
Evenly scatter the chopped pecans and brown sugar on top of the brie.
Fold the puff pastry up around the brie, overlapping and shingling as needed to prevent any gaps. Pinch the seams to secure.
Transfer the pastry-wrapped brie to the baking sheet and brush with egg.
Bake for 35 to 40 minutes, or until the puff pastry is golden brown. Cool slightly and top with figs, thyme sprigs, and a generous drizzle of honey.
