Honey Walnut Baked Brie From Pepperidge Farm Recipes

Steps:

• Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. Stir the walnuts, honey, and rosemary in a small bowl. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Place 1 cheese half, cut-side up, in the center of the pastry sheet. Spread the walnut mixture on the cheese. Top with the remaining cheese half, cut-side down. Brush the edge of the pastry with the egg mixture. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side-down onto a baking sheet. Decorate the top with the pastry scraps, if desired. Brush with the egg mixture. Bake for 20 minutes or until the pastry is golden brown. Let stand for 30 minutes. Serve with apple slices and French bread slices.

Steps:

• Thaw the pastry at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F. Line a baking sheet with parchment paper or spray with vegetable cooking spray. Stir the egg and water with a fork in a small bowl. Unfold the pastry sheet on a lightly floured surface. Roll gently to a 12-inch square. Slice the cheese horizontally in half. Center 1 half of the cheese on the pastry, cut-side up. Stir the walnuts, honey and rosemary in a small bowl. Spread onto the cheese. Top with the remaining cheese half, cut-side down. Brush the edge of the pastry with the egg. Fold two opposite sides over the cheese. Trim the remaining two ends to 2 inches from the edge of the cheese. Fold these two sides on the cheese. Press edges to seal. Place seam-side down on the prepared baking sheet. Decorate the top with the pastry scraps if desired. Brush with the egg mixture. Bake for 20 minutes or until golden. Let cool for 30 minutes before serving. Serve with the apples and bread.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray cups of two 12-cup mini muffin pans with nonstick cooking spray.
• Roll out puff pastry sheet on a large, lightly floured cutting board into a horizontal rectangle. Use a pizza slicer to cut the pastry into 4 rows horizontally and 6 rows vertically so that you have 24 (2 1/2-inch) squares. Press dough squares into each mini muffin cup and prick with the tines of a fork. Cut Brie cheese into 24 cubes. Add a cube of Brie to each pastry cup.
• Drizzle honey over the cheese, being careful to keep the honey inside the dough cup. Top with chopped walnuts.
• Bake in the preheated oven until the pastry is puffed up and the corners are golden brown, 14 to 16 minutes.
• Cool in the pans on a wire rack for 3 minutes before transferring the bites to a serving dish.