Finally all the food was set out and we were gathered around the table in anticipation. The pastry crust was sliced open and the cheese began to ooze out. Oohs and ahhs were heard throughout the group as we filled our party plates with the buttery, cheesy goodness. That’s the Sac Foodies for you – nothing gets us excited like a warm round of brie in a pastry crust!
One pastry sheet (try Pepperidge Farms), thawed
Round of Brie
One can of pears, halved
½ cup chopped pecans, toasted
2 Tbsp. brown sugar 1 egg, beaten
Roll out 1/8 inch thick pastry shell. Preheat oven to 400 degrees. Sprinkle pecans on a cookie sheet and toast. Place round of Brie with the rind on in the center of the pastry dough. Drain and towel dry the pears, then cut them into ¼ inch slices. Arrange pears on the Brie, covering the entire top. Sprinkle brown sugar directly on the pears, and add the pecans. Wrap pastry up and around the Brie, carefully tucking in all the hard edges. Brush the beaten egg on top of the dough. Bake at 400 degrees for 20 minutes or until golden brown. Transfer to serving dish but let it stand for 15 minutes to slightly cool. Serve on a plate by itself – with a knife for guests to cut into on their own – or with crackers or French bread rounds.
Recipe courtesy of Jennifer Merica.