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Ingredients
- 1 x Egg
- 1 Tbsp. Water
- 1 lb Brie cheese
- 1/4 c. Minced pecans, toasted
- 1/4 c. Parsley, minced
- 1 sht frzn puff pastry, thawed
Directions
- Prep: 25 minutes, Cook: 20 minutes, plus cooling time. Preheat oven to 400 F. Lightly beat egg and water in a bowl and set aside. Slice Brie in half horizontally. (I take a long piece of dental floss wrap around each fore finger and use it to slice, a knife can be hard to work with)Sprinkle bottom half with nuts and parsley. Top with remaining half. Unfold pastry on a lightly floured surface. Roll into a 15 inch circle. Place Brie in center of pastry. Brush pastry edges with egg mix. Fold edges up and around cheese wheel and press edges firmly to seal. Place seam-side down on baking sheet. Decorate top with pastry scraps, (I do I usually make leaves)if you like. Brush egg mix all over pastry and bake 20 min or possibly till golden brown. Remove and cold on a wire rack 10 min before serving.
- Variations instead of pecans and parsley in the middle I sprinkle with:
- Brown sugar and almonds - serve with fruit and graham crackers
- Fresh chopped garlic and italian seasonings - serve with crackers (*My personal favorite and use lots of garlic)
- Sun-dry tomatoes and fresh basil - serve with crackers
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 541g | |
| Calories 1683 | |
| Calories from Fat 1231 | 73% |
| Total Fat 140.43g | 176% |
| Saturated Fat 81.25g | 325% |
| Trans Fat 0.0g | |
| Cholesterol 640mg | 213% |
| Sodium 2923mg | 122% |
| Potassium 887mg | 25% |
| Total Carbs 5.28g | 1% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.07g | 2% |
| Protein 101.4g | 162% |
