Tuesday, December 21, 2010

Sexy Time: Bourbon Brown Sugar Pecan Baked Brie


Baked brie is one of my most favorite indulgences. I don't think it's necessary to describe how delicious and sexy warm cheese is. It is necessary to describe how many different version of baked brie one can come up with. I made a Greek baked brie last year. This year's most exciting combination has been one with brown sugar, buttery pecans and booze. A crust could have been added, but it was baked in a perfectly sized ramekin that warranted nakedness. Oh behave!  


  • Bourbon Brown Sugar Pecan Baked Brie
  • 1/4  cup  brown sugar
  • 1/2  cup  chopped roasted pecans
  • 2  tablespoons  bourbon
  • 1  round Brie
  • 1/2  package frozen puff pastry sheets, thawed (optional)
  • French baguette slices, apple and pear slices, assorted crackers

  • Preheat oven to 400°.
    In a small bowl stir brown sugar, pecan and bourbon together.
    If not using puff pastry, place Brie in appropriately sized ramekin, pour nut mixture on top and bake for about 10 minutes.
    If using puff pastry, place the sheet on a lightly floured surface; roll out fold lines. Spread brown sugar-and-pecan mixture in a 5-inch circle in center of puff pastry sheet. Place Brie round on top of pecan mixture.
    Wrap puff pastry around Brie, pinching to seal tightly, and place on an aluminum foil-lined baking sheet, folded side down.
    Bake for 25 minutes or until pastry is lightly brown. Cool 10 minutes on baking sheet. Serve warm with French baguette slices, apple and pear slices, and assorted crackers.

16 comments:

Peter G @ Souvlaki For The Soul said...

LOL! at your last comment! That does look good...all that gooey cheese and sweetness.

Peter M said...

You've nudged me to go and buy a round of Brie for the Holidays.....more for this whole nekkidness thang!

The Wind Attack said...

Wow... These pictures are almost smutty! But now I'm seriously hungry for some cheese!!!!

Mary said...

This sounds like a perfect holiday appetizer. Your photos have succeeded in making me hungry. Have a wonderful day. Blessings...Mary

mangocheeks said...

Girl you have tempted me to try this combination. All the flavours I like, so I am sure I would not be disappointed.

Esi said...

Yummm, love sweet things with brie.

elra said...

Such a wonderful brie, addition of bourbon make it very festive.

Happy holidays Anna. Have a wonderful one.

Juliana said...

Yummie, what a great idea...love it! Absolutely perfect for the holidays!

Helen said...

You know, I've never tried baked brie before and I keep seeing it on the menu at higher end resto's and even hear rave reviews from people online about it. I'm intrigued now and I WILL have to give this sweet nutty version a try although your Greek version also looks awesome!

Irina Netchaev said...

OMG... this sounds amazing... can't wait to try this recipe. Might make it for New Year's eve!

Anna A. said...

Peter - Glad you appreciate my sense of humor :)

Peter - Just a nudge? I was going for more of a hook to the liver ;)

Andy - Smutty?! I like that, I'm sure we'll have even smuttier pics during the grilled cheese night.

Mary - Haha, thanks Mary, cheese is photogenic. Have a great Holiday.

Mangocheeks - I say go forth with it!

Esi - amen to that! Watch out, grilled cheese night!

elra - Thank you elra!

Juliana - Thanks for stopping by :)

Helen - Whaaaa? Never tried baked brie before? Oh dear lord, I wish I was there for your deflowering. I think you'll really like it - I like wrapping it in phyllo instead of a standard pastry. I like experimenting with all the interesting jams and spoon sweets my aunt sends me from Greece. Let me know what you think?!

Irina - Yes! You totally should! Thanks for stopping by :)

Helen said...

Yes 'tis true! I have eaten room temperature brie but never baked brie out of the oven. I have to change this asap :) I will get back to you in great detail about my baked brie deflowering experience LOL!

tasteofbeirut said...

I made a baked Brie for the first time a short while back and had to make more to satisfy the frenzied eating that ensued! Love that version of yours as well!

Anna A. said...

Helen - Yes! You must! This one we will add to the baby book :) Helen's first...

Tasteofbeirut - Thanks for stopping by and I know what you mean about the frenzied eating. I've made this for friends who've completely ripped into the poor cheese before it's had any time to cool.

Maria said...

The family loves this when I make it on some special ocassions ... simple and droolworthy. And definitely a crowd pleaser.

Anna A. said...

Maria - Ahhh how cool you make this too! I must be receiving your ESP.