You've probably tried Brie every which way. Baked, sliced, sandwiched, schmeared...but until you've had it this way, well, you 'aint had it, baby.
THE WORLD'S BEST BAKED BRIE
I only call it the world's best because it is. I mean, really. In fact, here's a challenge: make it for your friends and if one of them doesn't say by the end of the night that it was the best baked brie they've ever had, I'll give you a million bucks. Also, be prepared for at least two of them to ask you for the recipe. Later, you may even hear someone say to you, "I was so excited because I was at a party and they served baked brie and then I tasted it and it was nothing like yours."
My inspiration for this delectable concoction came one day when I realized I could combine my favorite way to bake brie (with brown sugar and nuts) with my sister Linde's brilliant idea to bake brie in a puff pastry. Because, let's face it, EVERYTHING is good in a puff pastry. Everything.
But enough commentary. In the time it took you to read all of that, you could have made THE WORLD'S BEST BAKED BRIE. It's that easy. It only has 4 ingredients. Because that's how I roll. In fact, a complicated recipe has been known to scare me into opening a can of chili for dinner.
1) 1 sheet thawed puff pastry
2) 1 slice or round of Brie, rind removed (use a knife to remove. Don't skip this step.)
3) 1 cup brown sugar
4) 1/2 cup chopped pecans
5) Optional: sliced apples and or crackers to serve with it.
1) Preheat oven to 400 degrees
2) Place a thick layer of brown sugar on the open sheet of puff pastry and sprinkle with pecans
3) Place naked brie on top and cover with remaining nuts and sugar.
4) Fold the puff pastry over and pinch closed any gaps. It doesn't have to look pretty.
5) Flip it over so the ugly part is underneath. See?
6) Bake for 25-30 minutes or until pastry is a deep golden brown.
7) Serve either in the baking dish or on a plate. Add sliced apples or crackers if you wish.
8) Stand next to it proudly and allow your friends to shower you with compliments.
I just made it for a Tacky Sweater Christmas party but by the time I emerged from my wine induced stupor I realized I had forgotten to take a picture of it before it was gone. Guess you'll just have to make it to see, ehem, taste, the finished product for yourself.
Brie goes excellently with a glass of either Chardonnay or Champagne. I, personally, feel like a recipe as good as this deserves a little bubbly. My new favorite Champagne was introduced to me by my friend Caite who says that the way they make this pocket-friendly bubbly won't give you a headache the next morning. A fact later confirmed after I drank an entire bottle on a work night.