Puff Pastry Brie with Pecans
Recipe Overview
Overview
Martha Stewart’s Puff Pastry Brie is a stunning appetizer that combines the rich creaminess of Brie with the sweetness of brown sugar and the crunch of pecans. The process begins with rolling out a basic puff pastry, which serves as a beautiful, flaky shell for the cheese. As you prepare the Brie, mixing the brown sugar and pecans creates a delightful topping that melts into the cheese as it bakes, resulting in a gooey, indulgent filling.
The assembly is straightforward yet visually impressive. Gathering the pastry around the Brie and tying it with baker’s twine gives it a charming, rustic look. This dish not only tastes fantastic but also presents beautifully, making it a perfect centerpiece for any gathering. The golden-brown crust, combined with the melted cheese and sweet topping, creates a mouthwatering experience.
To serve, Martha suggests pairing the Brie with crackers, sliced apples, or even dried fruits, enhancing the flavors and textures. This recipe is not just about the food; it’s about creating a memorable experience for your guests. Whether it’s a holiday gathering or a casual get-together, this Puff Pastry Brie is sure to be a hit.
Recipe Details
Steps & Tips
Roll out puff pastry to about 20 by 20 inches.
Mix one cup of dark brown sugar, one cup of pecans, and a large pinch of salt.
Place Brie in the center of the pastry and top with the sugar-pecan mixture.
Tip: Use enough bench flour on your puff pastry to prevent sticking, but not so much that it becomes tough.
Bring the sides of the pastry up to cover the Brie.
Twist and tie the gathered pastry with baker's twine.
Chill the wrapped Brie for at least half an hour.
Preheat the oven to 400°F.
Mix one egg yolk with two tablespoons of heavy cream for the glaze.
Tip: The egg wash helps the puff pastry achieve a beautiful golden brown color.
Bake the Brie in the oven for about 20 minutes.
Cut into the baked Brie and serve with toast, dried figs, apricots, grapes, or almonds.
In a large bowl, add lime zest, lime juice, smashed garlic, honey, Tabasco sauce, and soy sauce.
Tip: Spray measuring spoons with vegetable spray to help honey slide out easily.
Add washed and patted dry chicken wings to the marinade and stir to coat.
Cover the bowl and refrigerate the marinated wings.
Tip: Line baking sheets with aluminum foil to avoid a mess from the honey marinade.
Line two baking sheets with aluminum foil.
Bake chicken wings at 450°F for 20 minutes, then turn and brush with marinade.
Transfer baked wings to a platter.
In a bowl, combine cream cheese, chutney, shredded cheeses, scallions, garlic, salt, and pepper.
Tip: Chill the cheese ball after rolling it in nuts for better presentation.
Form the mixture into a ball and roll in chopped pecans.
Serve the cheese ball with sliced apples and crackers.
Mix sour cream with buttermilk, minced shallot, salt, thyme, peppercorns, and chives.
Tip: Mix buttermilk into sour cream to create a thinner dip for vegetables.
Cut and prepare various vegetables for serving.
Tip: Use fresh herbs like thyme and chives to enhance the flavor of your dip.
Cut hikma into matchsticks and prepare zucchini slices.
Tip: Keep vegetables cold until serving for the best texture and flavor.
Tip: Slice zucchini thinly on a mandolin for a more appealing presentation.
Tip: Trim the ends of string beans for a neater appearance.
Stand vegetables upright in glasses for presentation.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Nuts
→ Substitution: Sunflower Seed Butter
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using room temperature cream cheese helps it blend smoothly into the cheese ball.
- •Pecans add a rich flavor and crunchy texture to the Brie.
- •Chilling the pastry before baking ensures a flaky texture.
- •Blanching asparagus enhances its color and flavor.
