Blue Cheese & Walnuts
Yield
6 servingsPrep
25 minCook
20 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
walnuts
|
|
| 1 | cup |
blue cheese
crumbled |
|
| 1 | each |
eggs
beaten with |
|
| 1 | tablespoon |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
walnuts
|
|
| 237 | ml |
blue cheese
crumbled |
|
| 1 | each |
eggs
beaten with |
|
| 15 | ml |
water
|
|
Directions
Just chop 1 cup of walnuts (depending on the size of brie you need to cover) and stir into 1 cup crumbled blue cheese.
Press onto the top of the brie and carefully wrap a sheet of thawed puff pastry dough (Roll out to size needed).
Use fingers wet with cold water to seal underside of pastry.
Cut off excess to make cut-outs and adhere to top of brie with a little cold water.
I refrigerate my brie at this point until I'm ready to bake.
Remove from fridge, Brush w/egg wash (1 egg beaten with a tablespoon cold water) and bake on a cookie sheet covered with baking parchment in a 375℉ (190℃) oven for about 20 minutes until golden.
(Parchment makes it simple to transfer brie to serving dish.)
Let Baked Brie stand for 20 to 30 Min. before cutting to let it firm up a little.
