Puff Pastry Brie with Pecan Pumpkin Butter and Spiced Pecans
Recipe:
2 Puff Pastry Sheets - I use Pepperidge Farm ready to bake
1 Egg
1 - 8 Oz. Brie Cheese Wheel
6 Oz. William Sonoma Pecan Pumpkin Butter
1C. Spiced Pecans - see recipe below.
Thaw puff pastry according to package directions. Using a parchment lined cookie sheet lay first layer of pastry on cookie sheet. If using mini-muffin tins, see steps below. In a small bowl, beat egg until well mixed for an egg wash. With a pastry brush, take the egg wash and go around the edge of the pastry one inch in, leaving the center unwashed.
Unfold the second sheet of puff pastry onto a floured surface. Cut out the center of the puff pastry leaving a one-inch border. Place the picture frame puff pastry on top of the first sheet of puff pastry.
Using a cutting board and a knife, cut the brie cheese into 1/2-inch slices. Place the brie cheese slices inside the picture frame puff pastry. Spoon William and Sonoma Pecan Pumpkin Butter over brie cheese. With remaining egg wash, brush top picture frame edge of pastry.
Bake at 375 degrees for 25 minutes, remove from oven and cover with foil. Return to the oven and bake an additional 15-20 minutes. Remove from oven and garnish with spiced pecans, serve warm.
Mini-Puff version:
Spray mini muffin tins with a flour cooking spray, then cut puff pastry into 9 equal squares and place one square in each muffin cup (repeat with second sheet of puff pastry).
Using a cutting board, cut brie into 1/2-inch cubes and place a cube in each puff pastry cup. Fill each cup with 1/2 teaspoon of pumpkin butter then fold corners of pastry inward to seal edges. Brush egg wash over top of each mini pastry.
Bake at 375 degrees for 25-30 minutes or until pastry is browned. Garnish each mini muffin with a spiced pecan. Serve warm.
Cinnamon Spiced Pecans Recipe:
1 Lb. Pecan Halves
1 Egg White
1 T. Water
1 1/2 t. Cinnamon
1/2 t. Salt
1 C. Sugar
Mix egg white and water with a fork until frothy. Stir in pecans until well coated.
In a separate bowl, mix cinnamon, sugar, and salt. Add cinnamon mix to pecans. Stir.
Line a cookie sheet with parchment paper. Place pecans in a single layer on parchment paper.
Bake at 250 degrees for 30 minutes. Remove pecans from oven, stir then return to the oven for an additional 30 minutes.
