Blue Cheese & Walnuts

Brie wrapped in puff pastry is a crowd-pleaser on its own. Pressing blue cheese and chopped walnuts onto the top before wrapping takes it somewhere far more interesting. You get layers of flavor: buttery, molten brie underneath, funky blue cheese and toasty walnuts on top, all encased in shatteringly crisp pastry.

The assembly is forgiving. Press the blue cheese and walnut mixture onto the brie’s flat top, then drape a sheet of thawed puff pastry over the whole thing and seal the edges underneath with wet fingers. Any excess pastry can be trimmed and turned into decorative cutouts for the top.

The egg wash is what gives the pastry that deep golden, lacquered finish. One beaten egg with a tablespoon of cold water, brushed over every surface before baking.

Don’t skip the 20-30 minute rest after baking. The brie inside is molten lava right out of the oven and will run everywhere if you cut it too soon. That resting time lets it firm just enough to slice while still being warm and gooey.

Pro Tips

• Refrigerate the wrapped brie before baking. Cold pastry puffs higher and more evenly than room-temperature dough.
• Bake on parchment paper. It makes transferring the finished brie to a serving plate effortless.
• Roll the puff pastry just large enough to wrap the brie. Too much pastry means thick, doughy folds on the bottom.
• Serve with crackers, sliced baguette, or apple wedges.

Variations

• Honey walnut: Drizzle honey over the blue cheese layer before wrapping for a sweet-salty contrast.
• Cranberry version: Add a layer of whole-berry cranberry sauce between the brie and the blue cheese for a holiday appetizer.