Brie en Croute Chew Out Loud

This super. easy Brie en Croute consists of a buttery, flaky pastry exterior. Once sliced, it reveals warm silky Brie lying just beneath the surface. The perfect party appetizer.❤️❤️❤️

Here's how?

1 sheet frozen puff pastry
16 oz brie cheese, whole wheel
¼ cup raspberry preserves
¼ cup pecans, toasted and chopped
1 beaten egg
turbinado sugar, or coarse sugar for garnish
Assorted crackers for serving alongside

Instructions
Defrost puff pastry about 15 minutes and unfold. Preheat oven to 375F and set rack in middle. Line a cookie sheet with parchment paper.
Slice off a thin layer of top rind only – we leave the rest of rind on, but feel free to remove it if desired.
Lay puff pastry sheet out on flat surface and roll out just a little bit if needed to cover entire Brie.
Place Brie in center of the pastry. Top evenly with nuts and preserves. Gently pull up edges of pastry, wrapping brie completely, and gather pastry edges at the top.
Secure the gathered dough at top with kitchen twine. Double check that none of the brie is exposed, carefully sealing the dough on all sides.
Brush the beaten egg all over top and sides of pastry. Sprinkle with turbinado sugar.
Place brie on lined cookie sheet. Bake 20 minutes or until pastry is a nice golden brown. Allow to cool at least 15 minutes before serving. Serve with assorted crackers.

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