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Baked Brie - vm
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| 1 sheet | frozen puff pastry, thawed overnight in refrigerator & extra for garnish |
| 1 15oz wheel of Président® Brie Butter scotch Carmel sauce Craisins | |
| Pecans | |
| Dried Apples | |
| 1 egg yolk mixed with 1 teaspon of water Preheat oven to 350 degrees. In a small bowl, mix together Butter scotch Carmel sauce, Craisins | |
| Pecans | |
| Dried Apples | |
Spread the filling evenly over top of the Brie
Refrigerate the Brie while preparing the pastry.
On a lightly floured surface, roll out the thawed pastry to a 14" by 14" square.
Trim the pastry to a 13 inch round using a plate as a guide.
Place the Brie in the center of the dough.
Fold the pastry over the Brie and press to seal.
Flip the brie over and garnish the top of the brie with dough cut out.
Brush the entire pastry with egg wash.
Bake 20 to 25 minutes, until pastry is golden.
Allow the pastry to cool for 30 minutes.
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