My Inspiration . . .

I've always had a love for baking, but it wasn't until I was in college that I had a desire to learn how to cook. In 2009, I decided to start my own cooking blog so I could access my recipes from anywhere, and ktmadeit.com was born.

I love trying new recipes and finding ways to make them healthier & happier on the hips! I love everything about food: the taste, the smells, the presentation, the experimenting, etc. I love to entertain, so I figured this was a great way to bring people together. Hope you enjoy trying out some of the recipes. Happy cooking!

Wednesday, August 25, 2010

Baked Brie in Puff Pastry

This recipe is absolutely fabulous! My friend, Kayci, introduced this to me at our bible study. It's a bit time consuming to prepare, especially if this is your first time making it. Very filling, very rich and extremely delicious!
{ Prep Time: 40 mins / Prep Time: 20 mins / Bake Time: 20 mins / Stand Time: 15 mins / Difficulty: Intermediate / Serves: 8 }

Ingredients:
1 egg
1 Tbsp water
1/4 cup walnuts, toasted and chopped
2 Tbsp honey
1 Tbsp chopped fresh rosemary leaves
1 Pepperidge Farm Puff Pastry Sheet, thawed
1 8-oz round Brie cheese wheel, cut in half horizontally (Dental floss works great to cut the Brie!)
French bread slices or wheat thins crackers

Directions:
1. Heat oven to 400 degrees. Beat the egg and water in a small bowl with a fork. In a small bowl, stir the walnuts, honey and rosemary together.
2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry into a 12" square. Place 1/2 of the cheese wheel, cut-side up, in the center of the pastry sheet. Spread the walnut mixture onto the cheese. Top with the remaining cheese half, cut-side down.
3. Brush the edge of the pastry with the egg mixture (this prevents pastry from burning). Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal tightly (otherwise cheese will melt out the cracks). Brush the seam with the egg mixture. Place seam-side down onto a baking sheet (cheese may leak out the bottom of the pastry, so I used a glass pie pan instead). Use cookie cutters to make cutouts from the leftover pastry scraps, if desired. Brush the egg mixture once more.
4. Bake for 20 mins or until the pastry is golden brown. Let stand for 15 mins. Serve with bread or wheat thins.

Recipe borrowed from Puff Pastry

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