Nuttyfruitybrie Recipes

SWEET NUTTY BRIE

Sweet Nutty Brie image

Make and share this Sweet Nutty Brie recipe from Food.com.

Provided by alligirl

Categories Lunch/Snacks

Time 20m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 6

Ingredients

3/4 cup toasted pecans, chopped
1/4 cup butter
1/2 cup brown sugar
14 ounces brie round (small wheel)
crackers or baguette, slices
fresh fruit (i.e. apple or pear slices)

Steps:

Combine nuts, brown sugar and butter into small saucepan.
Heat until sugar and butter are melted.
Place brie round into a shallow, round baking dish.
Pour nut mixture over and bake at 400º for 10 minutes.
Serve warm with crackers, baguette slices or fruit.

Nutrition Facts : Calories 453, Fat 35.8, SaturatedFat 17.2, Cholesterol 86.6, Sodium 489.5, Carbohydrate 20.2, Fiber 1.3, Sugar 18.6, Protein 15.1

BAKED STUFFED BRIE WITH CRANBERRIES & WALNUTS

Baked Stuffed Brie with Cranberries & Walnuts image

One of the most common mistakes people make when serving cheese is not letting it come to room temperature first, so that all the flavors can be fully realized. This beautiful baked stuffed brie takes that principle to the next level.

Provided by Chef John

Categories Appetizers and Snacks Cheese Baked Brie Recipes

Time 1h40m

Yield 8

Number Of Ingredients 6

Ingredients

1 small wheel of brie (about 6 to 8 inches), chilled
¼ cup dried cranberries
¼ cup chopped walnuts
1 sheet frozen puff pastry, thawed, plus extra for (optional) design
1 egg, beaten with
1 teaspoon water

Steps:

Score the side of a wheel of brie all the way around with a sharp paring knife. Cut directly on the "equator" through the rind. Using a long piece of string or dental floss, wrap the string around the brie on the newly made cut. Loop one end of the string over the other (a half knot). Then pulling the ends of the string in opposite directions, cut the brie in half.
Press the dried cranberries on one cut side of the brie, and the walnuts on the other. Quickly put the 2 sides back together with the cranberries on top of the walnuts. Press together and stuff back in any cranberries or walnuts that fell out.
Roll out a thawed sheet of puff pastry on a floured surface to about 1/8-inch thickness. Place brie in center of pastry. Gently pull up edges to ensure you have enough dough to entirely wrap the brie. You can trim off the corners if there is too much dough. Brush the dough with the egg wash. Fold one edge of the dough over the brie and then the opposite side. Fold over the remaining edges and complexly encase the brie. You can trim off excess pieces of dough, if necessary. Flip the brie over so the seam is at the bottom; gently press in the sides to snug the dough against the brie. Brush the top and sides of the wrapped brie with egg wash.
If you choose to decorate the brie with cut-out shapes of additional puff pastry, use very cold (almost still frozen) dough to ensure sharp lines. Lightly brush the decorative pieces with egg wash. Place the brie in the freezer for one hour (this is a crucial step; see note below).
Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
Place the brie on the prepared baking sheet. Bake on the center rack in preheated oven until it is browned and leaking cheese, about 20 minutes. (Only rarely does the brie not leak through, but 20 to 25 minutes is about how long it takes to melt the cheese and brown the pastry.)

Nutrition Facts : Calories 303.8 calories, Carbohydrate 17.4 g, Cholesterol 48.8 mg, Fat 22.3 g, Fiber 0.9 g, Protein 9.3 g, SaturatedFat 8.2 g, Sodium 261.3 mg, Sugar 2.9 g

FRIED BRIE WITH NUT CRUST

Fried Brie with Nut Crust image

Categories Cheese Nut Fry Cocktail Party Brie Fall Shower Bon Appétit

Yield Makes 8 appetizer servings

Number Of Ingredients 10

Ingredients

4 2-ounce wedges Brie
1/3 cup walnuts
1/3 cup almonds
1/3 cup pecans
2 tablespoons sesame seeds
2 large eggs
1/4 cup whipping cream
Peanut oil (for frying)
Purchased jalapeño jelly
French-bread baguette, cut into 1/2-inch-thick slices

Steps:

Freeze Brie for 30 minutes. Finely chop all nuts and sesame seeds in food processor. Transfer to medium bowl. In another medium bowl, whisk eggs and cream to blend. Remove cheese from freezer. Dip each wedge into egg mixture and then into nut mixture, turning to coat and pressing gently to adhere. Transfer to plate; cover with plastic and refrigerate until very cold, at least 45 minutes. (Can be made 6 hours ahead. Keep refrigerated.)
Pour enough peanut oil into heavy large skillet to reach depth of 1 1/2 inches. Heat over medium-high heat to 350°F. Working in 2 batches, fry Brie until deep golden brown, turning occasionally with metal spatula, about 3 minutes. Using slotted spoon, transfer to paper towels to drain. Serve with purchased jalapeño jelly and baguette slices.

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