Pecan & Cranberry Pastry Wrapped Brie

Pecan & Cranberry Pastry Wrapped Brie

 Thanksgiving is days away!  I am very excited to get family together and eat way too much food.  It is supposed to rain in Long Beach which I think could be perfect. Any reason to stay inside and get bundled after dinner is fine by me.  Turn on some football, have a cocktail or 2 and eat pie on the couch… can Thursday get here already?!  I always contemplate whether or not to have an appetizer on Thanksgiving.  If you have family in from out of town and you are all helping with dinner and slowly getting ready for the meal, I suggest a quick snack to warm up that belly!  This brie is amazing.  Topped with brown sugar, pecans and craisins and wrapped in flaky puff pastry… this brie melts into perfection.

First lay brie on a sheet of puff pastry.

Pecan & Cranberry Pastry Wrapped Brie

Top with craisins & pecans.

Pecan & Cranberry Pastry Wrapped Brie

 Then brown sugar…

Pecan & Cranberry Pastry Wrapped Brie

 Wrap in puff pastry!

Pecan & Cranberry Pastry Wrapped Brie

 Bake for 25- 30 minutes….

Pecan & Cranberry Pastry Wrapped Brie

And dive in!

Pecan & Cranberry Pastry Wrapped Brie

 Ooooey goooey delicious!

Pecan & Cranberry Pastry Wrapped Brie

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Pecan & Cranberry Pastry Wrapped Brie

Pecan & Cranberry Pastry Wrapped Brie

Ingredients

  • 1 sheet puff pastry
  • 1 wheel of brie
  • 1/4 cup roasted & chopped pecans
  • 1/4 cup dried cranberries
  • 1/4 cup brown sugar

Directions

Preheat oven to 400 degrees. Lay puff pastry on a cookie sheet lined with parchment paper. Place brie in the middle of the pastry. Top with pecans, craisins and brown sugar. Wrap the pastry around the brie is any fashion you like. Brush with an egg wash (1 egg + splash of water). Bake for 25-30 minutes or until pastry is golden brown and cooked. Serve with bread or crackers.

http://littlebitsof.com/2013/11/pecan-cranberry-pastry-wrapped-brie/

 

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One Comment

  1. OMG, this looks so good ! Gonna have to give it a try, I have never used Brie before, doesn’t it have some kind of rind around it?…. and is there only one type of brie?… If not please give some insight as to what type would be good!

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