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Baked brie
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Thatgrimguy
Posts: 4,729
Set a puff pastry on the counter to thaw for about an hour. I like to take the Brie out then too and let it warm up a bit from the fridge.
Once the pastry gets plyable, but still cold, roll it out a little thinner than it comes. In the center add crushed fresh pecans, brown sugar and a drizzle of bourbon. Then set the Brie on top and and give it the same pecan/brown sugar/ bourbon treatment.
not fold up the corners and use a beaten egg to seal it up. I always end up cutting off some excess. Flip it over so the folded side is now on the bottom on a baking sheet.
use the rest of the egg for an egg wash and don’t be shy.
Into the egg at 350 until golden brown! My favorite party appetizer.
Once the pastry gets plyable, but still cold, roll it out a little thinner than it comes. In the center add crushed fresh pecans, brown sugar and a drizzle of bourbon. Then set the Brie on top and and give it the same pecan/brown sugar/ bourbon treatment.
not fold up the corners and use a beaten egg to seal it up. I always end up cutting off some excess. Flip it over so the folded side is now on the bottom on a baking sheet.
use the rest of the egg for an egg wash and don’t be shy.
Into the egg at 350 until golden brown! My favorite party appetizer.
XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Gonna have to steal that one, thanks for sharing!
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