Brie en Croute

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I first had this beautiful appetizer this past Thanksgiving at my hub's aunt and uncle's house.  It was absolutely incredible!  As a brie lover, this did not dissappoint.  You can imagine my delight when I stumbled across this recipe the other day on my favorite foodie blog, The Sister's Cafe.  You can imagine my delight even more when I realized how flippin easy it is!  I just had to share the love with you:

{What you need} 

1 wheel of Brie, I used a 13 oz from Harmons ($11.99) (you can use up to a 19 oz)

2 puff pastries, found in the frozen dessert section by the pies (2 come together in one package)

1/4 cup brown sugar

1/4 cup crasins

1/2 cup chopped pecans

1 egg + 1 Tb water for an egg wash

Allow the puff pastries to defrost to room temp.  On a lightly floured surface, roll out the pastry.  In the center of the pastry put the brown sugar, crasins, and pecans.  Take the wheel of brie and scrape off as much rind as you would like.  It is edible, but makes it a little harder to cut into if there is too much on.  I shave off a lot of the rind but not enough to cut into the cheese.  Place the shaved wheel of brie on top of the pile of goods in the center of the pastry.  Fold the dough up and around the cheese, taking care to seal completely and securely.  Turn the wheel over onto a lightly greased cookie sheet so that the folds and seems are underneath.  Egg wash the entire surface.  With the other puff pastry you can roll it out and cut out shapes and press it onto the top of the wheel to add decorations.  I copied The Sisters Cafe and cut out some holly leaves and berries to make it festive for a Christmas party we went to.  Then egg wash the entire surface again. 

Bake at 400 for 20 minutes, then let the oven cool to 325 and bake for 20-25 minutes longer.  Serve with crackers and fruit.

Let me know if you try this super classy yet easy appetizer for your holliday presentation!