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Baked Brie with Candied Pecans and Maple Syrup Recipe

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4.3 from 3 reviews

This Baked Brie recipe features a creamy round of brie cheese wrapped in flaky puff pastry, topped with a warm, sweet, and crunchy pecan, cinnamon, and brown sugar mixture, and finished with a drizzle of pure maple syrup. Perfectly golden and oozing with melted cheese inside, it's an elegant appetizer ideal for holiday gatherings or cozy nights in.

Ingredients

Puff Pastry and Cheese

  • 1 sheet frozen puff pastry, thawed
  • 1 (8 ounce) round brie cheese

Pecan Topping

  • 1 tablespoon butter
  • 1/2 cup roughly chopped pecans
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup packed light brown sugar

Additional Ingredients

  • 1 tablespoon pure maple syrup
  • 1 egg, beaten
  • Crackers, crostini, apple slices, for serving

Instructions

  1. Preheat and Prepare Puff Pastry: Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper and place the thawed puff pastry sheet on the baking sheet. Ensure the pastry is fully thawed, which typically takes about 40 minutes according to package instructions.
  2. Toast Pecans with Spices: In a small saucepan over medium heat, melt the butter. Add the chopped pecans and ground cinnamon, stirring occasionally until the pecans are browned and fragrant, about 2 to 3 minutes. Immediately transfer the pecans to a small bowl to prevent overcooking.
  3. Combine Pecans and Brown Sugar: To the browned pecans, add the packed light brown sugar and stir until combined. It's fine if some of the brown sugar melts slightly from the residual heat.
  4. Prepare Brie on Pastry: Place the round brie cheese in the center of the puff pastry sheet. The rind is edible and helps maintain the shape during baking, so it is left intact. For a milder surface, you may carefully trim off the thin top rind when the brie is cold.
  5. Add Maple Syrup and Pecan Mixture: Drizzle the pure maple syrup over the top of the brie. Then, spread the toasted pecan and brown sugar mixture evenly over the syrup, gently pressing it to adhere to the cheese.
  6. Wrap Brie in Puff Pastry: Fold one edge of the puff pastry over the brie. Brush the exposed pastry with the beaten egg using a pastry brush to help seal it. Fold the opposite side over and brush again. Repeat this folding and brushing with the remaining pastry edges to fully enclose the brie, trimming any excess dough. Use any leftover dough to create decorative shapes if desired. Press all seams tightly and brush the entire wrapped brie with the beaten egg for a golden finish.
  7. Bake: Place the wrapped brie on the prepared baking sheet and bake in the preheated oven for 20 to 30 minutes until the pastry is puffed and golden brown.
  8. Rest Before Serving: Remove the baked brie from the oven and let it rest for 10 to 15 minutes. This helps the cheese firm up slightly for easier serving.
  9. Serve: Transfer the baked brie to a serving platter. Serve warm with crackers, crostini, and/or apple slices for a delightful appetizer.

Notes

  • Thaw puff pastry fully before baking to ensure proper puffing and texture.
  • The brie rind is edible and helps the cheese keep its shape, but can be trimmed off if you prefer.
  • Letting the baked brie rest after baking allows the cheese to thicken slightly to prevent excessive runniness when serving.
  • Customize toppings by adding dried fruit, honey, or different nuts based on your preference.
  • Serve immediately after resting to enjoy the warm, melted cheese with crispy pastry.

Find it online: https://dishcooks.com/baked-brie-with-candied-pecans-and-maple-syrup-recipe/