I love easy peasy lemon squeezy recipes that taste 10x more impressive than they are to make. If you’re one of those cooks who enjoys maximum outcome with minimum input (who doesn’t?) then I guarantee this recipe will become a staple on your entertaining roster. I wish I could find sucha solution to work woes, for some reason in the office it’s always the other way around in the effort-outcome matrix.
For this delicious starter that’s perfect for sharing, I took Paula Deen’s already amazing brie en croute recipe and made it 10,000x better with the simple addition of (you guessed it!) bacon and other minor tweaks. This little baby is definitely going to end up on the Thanksgiving day table because it’s so easy to make, doesn’t require much in the way of prep, and will keep guests happily distracted while they await the mainstay of the day.
For this recipe you’ll need:
- 1 sheet frozen puff pastry, pre-packaged
- 1 tablespoon unsalted butter
- 1/2 cup walnuts
- 4 slices of bacon (chopped)
- 1/8 teaspoon ground cinnamon
- 1 (8-ounce) wheel Brie
- 1/4 cup
brown sugarmaple syrup
- 1 egg, beaten
- Crackers, for serving
Preheat oven to 375°F/190°C. Defrost puff pastry for approximately 20 minutes.
In a saucepan, melt the butter over medium heat. Saute the walnuts and bacon in the butter until golden brown then add maple syrup (approximately 5 minutes). Add the cinnamon and stir until walnuts are coated well. Let the mixture cool for several minutes before placing the walnut and bacon mixture on top of the Brie
and sprinkle the brown sugar over the mixture.
Lay the puff pastry out on a flat surface. Place the bacon and walnut covered brie in the center of the pastry. Gather up the edges of the pastry, pressing around the brie and gather at the top. Gently squeeze together the excess dough and tie together with a piece of kitchen twine. Brush the beaten egg over top and side of the pastry. Place pastry on a cookie sheet and bake for 20 minutes until it turns golden brown.
Serve with crackers.