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.