• Tommy Centola

Brie en Croute

Updated: Jan 4

I could not think of a better recipe to end my Thanksgiving recipes.

This is one that is near and dear to my heart.

This dish is in memory of my sister-in-law Denny. Whenever our

family got together, quite often everyone brought an appetizer for

snacking. Denny often brought this delicious treat. She had a smile

that lit up the room. She is sorely missed but remembered lovingly.

1 sheet frozen Puff Pastry

1 Egg slightly beaten

1 tablespoon Water

¼ cup toasted Pecan pieces

¼ cup fresh Parsley chopped

1 pound Brie Cheese round

Thaw pastry sheet at room temperature for 30 minutes. Preheat

oven to 400 degrees. Mix egg and water. Unfold pastry sheet on a

lightly floured surface. Roll into 14-inch square. Cut off the corners

to make a circle. Sprinkle pecans and parsley in the center of the

pastry. Top with the Brie. Brush the edge of the pastry circle with

egg mixture. Fold two opposite sides over Brie. Trim the remaining

two sides to 2 inches from the edge of the Brie. Fold these two sides

onto the Brie. Press edges to seal. Place seam-side down on a baking

sheet. Decorate the top with pastry scrapes if desired. Brush with egg

mixture. Bake 20 minutes or until golden brown. Let stand 1 hour.

Serve with crackers.

​© 2023 by AMBROSIA. Proudly created with Wix.com