Hors d'oeuvres

Hors d’oeuvre Selection:
Truffle Honey Holiday Baked Brie

Comments Off 18 December 2009

Truffle Honey Holiday Baked Brie

“One day I sat down and looked at recipe after recipe for baked brie for the holidays. I saw the same standard theme over-and-over using brown sugar, cranberries, walnuts, and butter. I was determined to make something different. I used all of my favorite flavors—honey, pecans, and especially white truffle oil.”

Hors d’oeuvre Selection:
Truffle Honey Holiday Baked Brie
Serves 8

1 sheet puff pastry
1 tablespoon salted butter, melted
2 tablespoons pecan pieces
1 tablespoon white truffle oil
2 tablespoons honey
1 8-ounce wheel Brie
1 whole egg, beaten
1 piece kitchen twine

(1) Defrost puff pastry for approximately 15 minutes and unfold onto a baking sheet covered with parchment.
(2) In a small bowl, combine butter, pecan pieces, white truffle oil, and honey; set aside.
(3) Place brie in middle of pastry; pull flaps of dough up around edges to top of cheese, pressing dough against side of brie and gathering together at the top.
(4) Before sealing dough flaps, pour honey mixture over brie right before squeezing together excess dough and tie together with a piece of kitchen twine.
(5) Brush beaten egg over top and side of pastry.
(6) Bake in 375° oven about 20 minutes until pastry is golden. Serve warm with French baguette slices.

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Read Full Feature, Download or Print Recipes from Nesting Newbies Magazine, Fall ’09 >>

Photography By: Natalie Wi

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