Ingredients
-
1/3
-
1 1/2
-
1/2
-
1
-
1
-
8
-
-
-
-
-
-
-
-
-
Directions
Savory Brie-En-Croute, From The Great Big Butter Cookbook Prep time is a guess , It%u2019s best to use a firm, fairly unripe Brie for this recipe Freezing Brie for about 20 minutes is a trick that will keep the cheese from melting too much during baking, while still allowing it to become soft and spreadable , From The Great Big Butter Cookbook Prep time is a guess
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 400f |
|
2
Done
|
in a Small Bowl, Mix Together the Walnuts, 1 1/2 Tbsp of Butter, Rosemary and Cayenne; Set Aside. |
|
3
Done
|
Unfold the Pie Crust on a Greased Baking Sheet and Spoon the Walnut Mixture Into the Center of the Dough. |
|
4
Done
|
Spread Into a 5" Circle. |
|
5
Done
|
Place the Brie on Top of the Walnut Mixture and Fold the Dough Over the Brie, Starting at Two Opposite Sides, Bringing to the Center and Pinching to Seal. |
|
6
Done
|
Fold in Remaining Pastry Ends to the Center, Crimping as Necessary, and Press to Seal. |
|
7
Done
|
Invert Brie Onto a Baking Sheet and Brush the Top With the Remaining Melted Butter. |
|
8
Done
|
Bake For 20 to 25 Minutes, or Until the Pastry Is Browned. |
|
9
Done
|
Cool to Room Temperature Before Serving With Toasted Slices of French Baguette and Fruit Chutney. |
