Honey Walnut Baked Brie From Pepperidge Farm Recipes

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HONEY & WALNUT BAKED BRIE FROM PEPPERIDGE FARM



HONEY & WALNUT BAKED BRIE FROM PEPPERIDGE FARM image

Categories     Appetizer     Phyllo/Puff Pastry Dough

Yield 8 servings

Number Of Ingredients 9

1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1 (8 ounce) round Brie cheese
1/4 cup walnuts, toasted and chopped
2 tbsp. honey
1 tbsp. chopped fresh rosemary leaves
Apple, sliced
French bread, sliced

Steps:

  • Thaw the pastry at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F. Line a baking sheet with parchment paper or spray with vegetable cooking spray. Stir the egg and water with a fork in a small bowl. Unfold the pastry sheet on a lightly floured surface. Roll gently to a 12-inch square. Slice the cheese horizontally in half. Center 1 half of the cheese on the pastry, cut-side up. Stir the walnuts, honey and rosemary in a small bowl. Spread onto the cheese. Top with the remaining cheese half, cut-side down. Brush the edge of the pastry with the egg. Fold two opposite sides over the cheese. Trim the remaining two ends to 2 inches from the edge of the cheese. Fold these two sides on the cheese. Press edges to seal. Place seam-side down on the prepared baking sheet. Decorate the top with the pastry scraps if desired. Brush with the egg mixture. Bake for 20 minutes or until golden. Let cool for 30 minutes before serving. Serve with the apples and bread.

HONEY & WALNUT BAKED BRIE RECIPE - (4.4/5)



Honey & Walnut Baked Brie Recipe - (4.4/5) image

Provided by Susan52

Number Of Ingredients 7

1 egg
1 tablespoon water
1/4 cup walnuts, toasted and chopped
2 tablespoons honey
1 tablespoon chopped fresh rosemary leaves
1/2 (17.3-ounce) package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 (8-ounce) Brie cheese round, cut in half horizontally

Steps:

  • Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. Stir the walnuts, honey, and rosemary in a small bowl. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Place 1 cheese half, cut-side up, in the center of the pastry sheet. Spread the walnut mixture on the cheese. Top with the remaining cheese half, cut-side down. Brush the edge of the pastry with the egg mixture. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side-down onto a baking sheet. Decorate the top with the pastry scraps, if desired. Brush with the egg mixture. Bake for 20 minutes or until the pastry is golden brown. Let stand for 30 minutes. Serve with apple slices and French bread slices.

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