Last week, a rep from Domino® Sugar offered me a $20 Visa gift card to buy baking supplies in return for making something from the Domino® website. So, I figured I’d go there and choose from a list of cookies and cakes and other baked goods, but their recipe index is actually pretty impressive. A Winter Green Salad with Pear and Apple Cider Vinaigrette. A Double Café Diable with coffee, rum extract, cloves, orange zest and a cinnamon stick. And this Brie with Brown Sugar, Bourbon and Pecans.
Not bad, Domino.
Around here, the holiday appetizer of choice is a plate of Holy, Sacred, Praise-the-Lord-and-Pass-the-Bisquick Sausage Balls. Which I love. But it pays to have a few meatless appetizers at your get-togethers. That’s why I chose this Brie en Croute, an appetizer comprised of soft Brie cheese swaddled in a sheet of puff pastry and baked until the pastry is golden brown and the cheese inside is like molten cheese lava (arguably the best type of lava, with the possible exception of chocolate).
Once you’ve let the frozen puff pastry sheet thaw for 45 minutes, the hands-on prep takes about five. Roll or pat out the seams, spread the brown sugar-pecan mixture in a circle on the pastry, and land the Brie on top of the circle. Then, wrap the pastry sheet around the Brie, place it on a baking sheet (folded-side down), and bake it for about 25 minutes.
When the Brie emerges from the oven, the pastry will be a little crispy, the cheese will be gooey, and the brown sugar and pecans will add sweetness and crunch. Surround it with baguette slices, crackers and some pear and apple slices, and your friends will wonder when you got so swank, you sexy beast.
Brie with Brown Sugar and Pecans
Courtesy of Domino® Sugar
- 1/4 cup firmly packed Domino® Light Brown Sugar
- 1/4 cup chopped pecans
- 1 tablespoon bourbon
- 1/2 package (17 1/4 ounces) frozen puff pastry sheets, thawed
- 1 (13.2-ounce) round Brie
- Preheat oven to 400 degrees F.
- Stir together light brown sugar, pecans and bourbon.
- Place puff pastry sheet onto a lightly floured surface. Roll out fold lines. Spread pecan mixture in a 5-inch circle in the center of pastry. Place Brie on top of pecan mixture. Wrap pastry around Brie, pinching to seal tightly, and place on aluminum foil lined baking sheet, folded side down.
- Bake for 25 minutes or until pastry is lightly brown. Cool 10 minutes on baking sheet. Serve warm with French baguette slices, crackers, and apple and pear slices.
17 thoughts on “Meatless Monday: Brie en Croute with Brown Sugar, Bourbon and Pecans”
Yum! I love brie baked in puff pastry!
Meeeeee, too! There's a restaurant here that serves three different kinds for brunch. On the buffet. It's like heaven.
Yes, ma'am. Just bought a new bottle of Maker's Mark. You know, for the holidays.
I leave the rind on, because I'm lazy, and some people love it. It's "supposed" to be there, but if you don't like it, I'm all for removing it. You da man, dawg.
Yep, I made this one to take to my sister, because she was pregnant and suffering last year. Soft cheese, deli meat and soft-serve ice cream for everyone!
Cheese and puff pastry ARE very fatty. This is definitely an appetizer that's meant to be shared and eaten in small amounts.
Yowzas. I wound up using an 8 ounce Brie instead of 13, but still … This is one for sharing. ;)
Mmmm, so good. Brie is hard to beat.
Thanks! Love some Brie. Even my nephews will eat it, if you call it by a different name. "Boys, want some Brie?" "Nooooooooooooo!" "Want some melted cheese?" "Yessssss!"
Come on over and help us eat this thing!
This would be perfect for a festive Veggie meal. Wouldn't have thought of adding the brown sugar but can see how it would work well with the pecans
This looks delish. I think I might have to try this when my parents come up for a visit.
I make this Paula Deen recipe almost every Christmas Eve to snack on while we open presents. I've even done them bite size with Wee Brie too. Always a crowd pleaser.
Wow this looks so insanely awesome!!
I thought I was sweet-ed out, but your version of cracking into the sugar canister is looking pretty good for NYE day here when the Hoos play ball. Yep…going there with this version and check it out. I should just cook completely from your blog, minus the Bambi recipes, of course.
I made this Friday night for a small scrapbooking event. I made a couple other items and this cooled a bit quickly, so not a great deal was eaten. The next day I had a pool party, pulled this out and warmed it. 2 people sat and finished off most of it! Huge hit. I was happy to get some at the pool party without being stabbed by a knife while trying to do so! The only brie the grocery had was "light". I was afraid of how it would be. The topping made it completely irrelevant. I will be doing this one again!
[…] cheese and Bourbon somehow seems like the most romantic thing in the world to me. Thus, try this Brie en Croute with Brown Sugar, Bourbon, and Pecans from Ezra Pound […]
Comments are closed.