Stuffed Triple Crème Brie
Compliments of chef, Ralph Lund, at Falls Terrace Resturant in Tumwater, Washington. For Reservations Please Call: (360)943-7830
1/2 (17.3-ounce) package frozen puff pastry, thawed
Flour, for dusting work surface
1 (8-ounce) Rouge et Noir Triple Crème Brie from Marin French, halved crosswise
2 Tbs. butter
1/4 cup packed light brown sugar
1/4 cup chopped toasted Pecans
1 egg, beaten with 1 tablespoon water
Pear slices, for serving
2 sliced fresh strawberries
Assorted crackers, for serving
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Unfold the puff pastry onto a lightly floured surface. Using a lightly floured rolling pin, roll the dough out slightly to smooth out any folds.
Sauté butter and pecans until light brown add brown sugar and stir cooking slow for two minutes, set aside.
Place the bottom half of the brie round, cut side up in the center of the pastry. Gently pack sugar and nut mixture on top of the brie. Top with the remaining brie half, (cut side down). Trim the puff pastry so that there is only a 2-inch border around the brie. Reserve excess pastry trimmings for decoration, if desired. Brush the edges of the puff pastry with the egg wash and fold the pastry around the brie. Place the brie, seam side down, onto the prepared baking sheet. Use desired shape cookie cutter to cut designs from the excess pastry, if desired. Place on top of the brie and brush again with the egg wash.
Bake for 20 minutes, or until the pastry is golden. Allow brie to stand for 3 minutes before serving decorate with pear and strawberries slices and assorted crackers.