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Ingredients
- 1 sheet frozen puff pastry
- 2 4 oz. wedges Brie, each about 6 1/2" long by 1 1/2" wide at rind end
- 1 egg, beaten to blend (for glaze)
- 1/2 stick butter
- 3 tablespoons butter
- 1 1/2 teaspoons minced garlic
- 2 tablespoons chopped walnuts
- 1 tablespoons chopped fresh parsley
Details
Preparation
Step 1
Preheat 400*
Roll out puff pastry sheet on lightly floured surface to form 12" square. Cut diagonally through pastry sheet to form 2 triangles. Place 1 Brie wedge in center of each triangle, with tip of cheese wedge facing toward 90" degree angle of triangle. Pull up and fold puff pastry loosely to enclose cheese. Pinch edges of pastry gently to seal. Press with fork to seal seams completely. Transfer pastry Brie to baking sheet, seam side up. Brie pastry with egg glaze. (Can be prepared 6 hours ahead. Cover and refrigerate.) Bake Brie until pastry is golden, about 18 minutes.
Meanwhile combine butter, honey and garlic in small saucepan over low heat. Stir until butter melts. Divide sauce between 2 plates. Sprinkle sauce with walnuts, and parsley, dividing equally.
Place pastry-wrapped Brie atop sauce and serve
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