Baked brie is melted cheese, with fruity jam, candied pecans, and sautéed onions, baked in a tasty crust.
Baked brie offers that salty-sweet combination with a divine experience at any gathering. A delicious hot cheesy, appetizer that’s still as impressive today, as it was 20 years ago. Serve it for the holidays, or the “big” game. Oh, yes! One of Alison’s signature recipes.
Interested in the tasty details? Keep reading.
- 1 small brie cheese round
- 1 can of crescent rolls
- 1 small onion, thinly sliced (optional)
- 2 tablespoons butter
- 3 tablespoons jam of choice, or cranberry sauce, chutney…
- 1 egg, beaten for egg wash
- 1 cup candied pecans or walnut pieces (See below)
- Set oven to 350 degrees.
- Sautee onion in butter until clear. Set aside.
- Open crescent rolls and flatten out 1/2 of dough on foil. Blend the perforated seams together and stretch to enough to fit over the top the brie.
- Place the brie in the center of dough. Spread jam on top of the brie. (We used apricot here.) Cover with the sautéed onions, followed by the pecan pieces. Fold the dough up and over the top.
Finally, prepare the other half of the dough as before and place over the top of the brie. Tuck in the edges. Brush with egg wash.
Bake on cookie sheet 12 minutes or until golden brown.
Carefully remove hot brie and place on a microwaveable plate. Microwave 1 minute, to ensure cheese is totally melted in the center.
Tip: Brie is so much better if the cheese is runny.
Serve with crackers, bread sticks, french bread baguette, toast, apple wedges… Cheesy delicious!
Tip: This recipe can be changed in so many different ways. Make it your own with just a twist! You can’t go wrong with tastes you like!
- 1 cup pecans
- 1/2 cup brown sugar
- 1/4 cup butter
- 2 tablespoons water
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
Melt butter in a skillet over medium heat. Add brown sugar stirring until smooth. Add water, cinnamon, and salt to the mixture. Last, add nuts and stir constantly for 2-3 minutes. Spoon onto parchment or wax paper to cool. Separate nut pieces. Store in baggies when cool.
As per our previous recipe, smash into smaller pieces. If need be.
Tip: If you pile nuts into a mound to cool, more of the sugar-coating stays on the nuts.
You might also like: https://familytipsandquips.com/2018/08/01/fun-fruit-topiary-parties/