This grand appetizer uses store-bought puff pastry. Express your artistic side with the pastry leaf decoration.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h40m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Toast pecans on a baking sheet until darkened slightly, 10 to 12 minutes. Grind in a food processor.
- Increase heat to 400 degrees. Unfold pastry on a lightly floured work surface. Sprinkle pecans evenly over half of pastry; fold over other half and pinch edges to seal. Cut pastry in half crosswise; pinch cut edges to seal. Roll out one half to an 8-inch square.
- Brush 1 tablespoon Dijon on one side of Brie. Place in center of rolled-out pastry, mustard-side down. Brush remaining 1 tablespoon Dijon on top of Brie. Roll out remaining half of pastry to a 9-inch square. Center over Brie and gently press around it to remove any air pockets. Trim pastry, leaving a 1/2-inch border around Brie. Transfer to a parchment-lined baking sheet. Gather dough scraps and reroll to 1/8 inch thick. Using cookie cutters or a paring knife, cut out leaf shapes and score cutouts to create veins. Transfer cutouts to sheet with Brie. Freeze until pastry is firm, about 20 minutes.
- Brush top and sides of pastry with egg. Adhere cutouts to top of pastry in a decorative pattern, and brush cutouts with egg. Bake 30 minutes. Reduce heat to 350 degrees and continue baking until pastry is puffed and golden brown, 25 to 30 minutes more (if it's browning too quickly, loosely cover with foil). Serve hot, with Boozy Fruit, apple wedges, and baguette slices.
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Moketsi mnisi
[email protected]This is the best baked brie recipe I've ever tried.
Rudro Aich
[email protected]I can't wait to make this again.
Shamie Naks
[email protected]This is a must-try recipe.
Muuse Xasan
[email protected]I would definitely recommend this recipe.
Pheonix Barrett
[email protected]This is the perfect dish to serve at a holiday party.
Harry Billy Nyondo
[email protected]I've made this recipe several times and it's always a hit.
tinisha cummings
[email protected]The boozy fruit is the star of the show.
Erastus Joel
[email protected]This dish is so easy to make, but it looks and tastes like it came from a fancy restaurant.
Sijuade Ayade
[email protected]I made this for my boyfriend and he loved it. He said it was the best brie he's ever had.
Huzafa Huzafa
[email protected]This is a great recipe for a special occasion.
JAWN PAUL MNDZ80
[email protected]I found the recipe to be a bit too sweet. I would cut back on the sugar next time.
Iyke Alexander
[email protected]The brie was a bit too runny for my taste, but the boozy fruit was delicious.
momin Khsn
[email protected]I used a raspberry-infused vodka for the boozy fruit, and it was amazing.
Santosh Pasa
[email protected]This is the perfect party appetizer. It's easy to make ahead of time, and it's always a crowd-pleaser.
Phavee Gardener
[email protected]Not a fan of brie, but this dish changed my mind. The fruit and alcohol really balanced out the flavor of the cheese.
PRINCE NYIKAYARAMBA
[email protected]Brie-lliant! I made this for a party and it was a huge hit. The brie was perfectly melted and gooey, and the boozy fruit was a delicious complement.