Honey Nut Baked Brie
Hi everyone and Happy New Year’s Eve! I would like to introduce you to my friend, Erin. A couple of weeks ago she brought this baked brie to my Tacky Sweater Christmas Party and it was so good I knew that I HAD to have her share the recipe with you all (and also me 🙂 ). I also made this brie as an appetizer for Christmas Dinner this year and my whole family loved it!
Hi everyone! My name is Erin and I go to school with Emily. I recently re-discovered this Brie recipe that my mom had tucked away in our recipe drawer. I originally only expected to make this for Thanksgiving, but it turned out to be such a hit that I now seem to make it for every holiday and party. It’s extremely easy, quick, and versatile because you can serve it with anything from fruit to crackers to bread.
A lot of baked brie recipes use a crescent sheet but I love the flakiness of the puff pastry.
It’s both sweet and crunchy with a little bit of spice from the cinnamon and nutmeg. This dish sure is something amazing… your guests will go ga-ga over it and they will never know just how easy it was to make!
I hope you like it and are able to share the recipe with others!
Honey Nut Baked Brie
1 puff pastry sheet (thawed)
1 Brie cheese round (8 oz.)
1 cup coarsely chopped walnuts
½ tsp ground cinnamon
1/8 tsp ground nutmeg
2 tbsp honey
- Preheat the oven to 400°F.
- Unfold the thawed pastry sheet on a large pan and place the brie in the middle of the sheet.
- Mix the walnuts and honey in a skillet over medium heat.
- Add the cinnamon and nutmeg to the mixture. Continue stirring until it starts to bubble.
- Immediately pour the mixture over the Brie.
- Pick up the corners of the pastry sheet, and fold each one over the brie until it is completely covered.
- In a separate bowl, beat the egg.
- Use a basting brush to spread the beaten egg over the entire pastry as an egg wash. This will ensure that the baked Brie comes out golden brown.
- Cut a few slits on the top of the pastry sheet with a knife.
- Bake for 25 minutes, or until golden brown.
In the recipe, walnuts is repeated so 1 cup or 2 cups?
I should be 1 cup…we fixed it – thank you!