Brie with Pears & Honey wrapped in Puff Pastry

Brie with Pear s & Honey wrapped in Puff Pastry-Joseph Sciascia

Serves 6 to 8

There is something special about brie baked in puff pastry, the cheesy goodness oozing out of the flaky puff pastry that you can scoop up with toasted baguette or a cracker.  One of my clients’ party planners loves this so much, she told me she dreams about it.  So at one of the events we did, I made an extra one just for her and at the end of the party I wrapped one in foil and she put it in her purse… yes, it’s that good.  We both looked around as to not look bizarre that we were putting brie in her purse, ha, ha…and what would be wrong with that?  Baked brie can be served at any party in any season of the year, but this pear version is perfect for autumn, taking advantage of the perfectly ripe fall harvest.

Ingredients

2 Bosc pears, peeled, cored and chopped into thirds

2 tablespoons of butter

1 tablespoon fresh chopped rosemary

¼ cup of cream sherry

1/8 teaspoon of nutmeg

2 tablespoons of brown sugar

2 tablespoons of honey

¼ cup of chopped pecans

1 sheet of frozen puff pastry, best thawed in refrigerator overnight

1 13 oz. Wheel of Brie

1 egg, beaten

1 tablespoon of milk

 

Directions

1. In a medium nonstick pan over medium heat, melt butter and add the pears and rosemary, sautéing for about 3 minutes, add the sherry, nutmeg and brown sugar and continue to cook until most of the liquid has evaporated about another 4 minutes, set aside to completely cool, at least 15 to 30 minutes
2. Preheat oven to 400 degrees, once the pear mixture has completely cooled
3. Unfold the thawed pastry sheet onto a floured surface and roll out the pastry a bit so it’s easier to work with, place the cheese in the center and top with the pear mixture, sprinkle with the chopped pecans and drizzle the top with honey
4. Beat the egg and milk together
5. Fold the pastry over the top of the cheese & pear mixture, overlapping the pastry, gathering the excess and brushing egg mixture as you go, in between the pastry fold pressing seems together
6. Place on a parchment lined baking sheet or directing on an oven proof dish, like a pie plate or a cast iron skillet and brush the top with more of the egg & milk mixture.
7. Bake the brie for 25 minutes, or until golden brown. Let it rest for 20 minutes before serving