You don’t need to wait for company to enjoy
this appetizer treat. It was the perfect
little delicious snack to have with our
Sunday afternoon tea.
This recipe adapts easily to different
flavors and is very similar to
my other baked brie recipe
Pumpkin Pecan Baked Brie
1 can crescent rolls
1 8oz round brie cheese
¼ C pumpkin butter
¼ C pecans, plus additional for decorating
1 T water
Roll out the dough and press the seams together
place the pecans in the center of the dough, top
with pumpkin butter. Place the cheese on top of
the pumpkin butter and pecans. Wrap the dough
around the cheese, pinch seams to seal. Whisk
egg with water and brush over the top. Place
seam side down on a baking sheet, brush the top
with the egg wash and decorate with additional
pecans and cut scraps from the excess dough.
Bake at 350 for 25 minutes until golden.