We’ve taken baked brie to the next level by stuffing the brie with a sweet and savory combination of walnuts, honey and rosemary and wrapping it in flaky puff pastry. This easy yet elegant appetizer is sure to impress, but even more impressive is that it can easily be assembled ahead and refrigerated or frozen, making for stress-free entertaining. See Recipe Tips to learn how.
cost per recipe: $9.22
The price is determined by the national average.
cup walnuts, toasted and chopped
tablespoon chopped fresh rosemary leaves
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
(8-ounce) Brie cheese round, cut in half horizontally
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. Stir the walnuts, honey and rosemary in a small bowl.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Place 1 cheese half, cut-side up, in the center of the pastry sheet. Spread the walnut mixture on the cheese. Top with the remaining cheese half, cut-side down.
Brush the edge of the pastry with the egg mixture. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate the top with the pastry scraps, if desired. Brush with the egg mixture.
Bake for 20 minutes or until the pastry is golden brown. Let stand for 30 minutes. Serve with apple slices and French bread slices.