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    • 1 Egg yolk, large

    Baking & Spices

    • 1 All-purpose flour
    • 3/4 cup Brown sugar, packed dark

    Nuts & Seeds

    • 1 cup Pecan, halves


    • 1 wheel Brie
    • 2 tbsp Heavy cream


    • 2 Standard packages (17 1/4 ounces) frozen puff pastry, thawed

    Baked Brie - this is a truly amazing recipe!This is so yummy!

    3y Saved to Party!!!
    • Ceil Delaney

      Baked Brie - this is a truly amazing recipe ('specially for those of us addicted to cheese)! I can't imagaine the reaction from guest as you bring this to the table. Not really good if watching the calories, but for those not... a food made in heaven.

    • Sacha Bottachiari

      This is Martha Stewart's recipe for baked brie. My changes: Saute one apple peeled and sliced in a little butter, add 1 or so tablespoons of apple liqueur. Place apples on top of brie before pulling the puff pastry up around it. Always a hit.

    • Kathleen Jordan

      Baked Brie...nothing like some good brie cheese and warm bread! Good think I can't eat gluten and dairy!!

    • Chrystal Gaunt

      Baked Brie Recipe Desserts, Appetizers with pecan halves, dark brown sugar, all-purpose flour, frozen pastry puff sheets, wheels, large egg yolks, heavy cream

    • Patty Hanford

      Baked Brie - Martha Stewart Recipes -1 cup pecan halves 3/4 cup packed dark-brown sugar All-purpose flour, for dusting 2 standard packages (17 1/4 ounces) frozen puff pastry, thawed 1 wheel (2.2 pounds) Brie 1 large egg yolk 2 tablespoons heavy cream

    • Akemi Y

      Baked Brie Recipe | Cooking | How To | Martha Stewart Recipes

    • Leopoldina Fuertes

      Baked Brie in puff pastry <3 say cheese and drink wine!

    • Candice Brown

      OMG I love cheese Baked Brie - Martha Stewart Recipes

    • MyPinterest

      Baked Brie ==== Serves 12 to 16 .Add to Shopping List Ingredients 1 cup pecan halves 3/4 cup packed dark-brown sugar All-purpose flour, for dusting 2 standard packages (17 1/4 ounces) frozen puff pastry, thawed 1 wheel (2.2 pounds) Brie 1 large egg yolk 2 tablespoons heavy cream Directions 1.In a medium bowl, combine pecans and sugar, using your fingertips to thoroughly mix; set aside. Line a baking sheet with a Silpat (French nonstick baking mat) or parchment paper; set aside. 2.Lightly dust work surface with flour. Place two sheets (one box) of puff pastry on the work surface one on top of the other. Using a rolling pin, adhere the two pieces of the puff pastry together. Continue rolling puff pastry until it is very thin, slightly less than 1/8 inch thick. Using a pastry wheel or a sharp knife, cut the puff pastry into a 13-inch round, reserving scraps for decorating. 3.Place the Brie in the center of the puff pastry. Top the Brie with pecan mixture, spreading to within 1/2 inch of the edge of the cheese. Be sure to remove any sugar or nuts from the puff pastry, as they may cause holes to form during baking. Fold puff pastry up and over Brie to enclose. The center of the Brie will not be completely covered with pastry. Transfer to prepared baking sheet. 4.Lightly dust work surface with flour. Repeat rolling and cutting process with remaining two sheets of puff pastry. Drape pastry over the Brie, tucking the edges under to enclose. 5.In a small bowl, combine egg yolk and cream to make an egg wash. Cut reserved scraps of puff pastry into decorative shapes. Using a pastry brush, gently brush the decorative shapes with the egg wash, and adhere to wrapped Brie. Brush the wrapped Brie evenly with the egg wash. Transfer to refrigerator and chill for at least 30 minutes and up to overnight. 6.Preheat oven to 400 degrees. Bake Brie until golden brown and puffed, about 30 minutes. Reduce oven temperature to 350 degrees and bake until dark golden brown, 25 to 35 minutes more.

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