Description

A sophisticated yet easy appetizer featuring a wheel of brie wrapped in flaky puff pastry, drizzled with maple syrup, and topped with toasted pecans. It offers a perfect balance of sweet, salty, creamy, and crunchy flavors.

Ingredients

Scale

2 sheets puff pastry (approx. 12 oz / 340g)
1 wheel brie cheese (approx. 8 oz / 225g)
3 tbsp maple syrup (Grade A or B)
1/2 cup pecan pieces (60g)
1 egg beaten with 1 tbsp water (for egg wash)
1 tsp fresh rosemary or thyme, finely chopped (optional)
1/4 tsp cracked black pepper (optional)

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Let puff pastry sit on the counter for 10 minutes until pliable but still cold. Unfold sheets onto a lightly floured surface and roll into one large rectangle.
Prick the pastry all over with a fork to prevent excessive puffing.
Place the brie wheel in the center of the pastry, leaving about 2 inches of dough around it.
Brush the edges of the pastry with water or egg wash. Fold the pastry over the brie, tucking it in tightly and pressing edges firmly to seal. Flip so the seam is on the bottom.
Score a pattern on top of the pastry with a sharp knife (do not cut all the way through). Brush generously with egg wash.
Drizzle maple syrup over the top and sprinkle with pecans, herbs, and pepper.
Bake for 20-25 minutes until the pastry is puffed and golden brown.
Let cool for at least 10 minutes before slicing into wedges and serving warm.

Notes

Keep the puff pastry cold until baking to ensure flakiness. Toast pecans lightly for better flavor. If the pastry browns too quickly, cover loosely with foil. Do not freeze the baked brie as the pastry will become soggy.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: 1 wedge
Calories: 380
Sugar: 10
Sodium: 350
Fat: 28
Saturated Fat: 12
Carbohydrates: 22
Fiber: 2
Protein: 8

Keywords: brie, puff pastry, maple syrup, pecans, fall recipe, appetizer, cheese, easy dinner party food