Brown Sugar Brie Recipe

Prep oven and pastry

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly flour a work surface and unfold the thawed puff pastry sheet; roll gently to smooth seams and to roughly a 10-11 inch square.

Trim Brie (optional)

If the Brie has a very thick rind or is uneven, trim a thin slice from the bottom so it sits flat. Pat the wheel dry with paper towel.

Assemble

Place the Brie in the center of the pastry. Fold the pastry up and around the Brie, pleating neatly so the seam is on the bottom. Trim any excess pastry leaving a small border; tuck edges under to seal. Transfer parcel seam-side down to the prepared baking sheet.

Egg wash

Whisk the egg with cold water to make an egg wash. Brush the entire pastry parcel with the egg wash, covering seams and top for a golden finish. If desired, make a small decorative vent with a paring knife on top of the parcel.

Bake

Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and deep golden brown. Rotate the pan halfway through for even browning. Remove from oven and let rest 5 minutes before glazing.

Toast pecans (if not toasted)

While pastry bakes (or beforehand), place pecans in a dry skillet over medium heat. Toast, stirring, for 3-4 minutes until fragrant and slightly darker. Transfer to a plate to stop cooking and roughly chop if not already chopped.

Make glaze

In a small saucepan over medium heat, melt the butter. Add the brown sugar and maple syrup, stirring until sugar dissolves and mixture begins to bubble gently. Cook 1-2 minutes to meld flavors.

Finish glaze

Reduce heat to low. Carefully stir in the bourbon (stand back if it flames), then add the heavy cream and sea salt. Simmer very gently 1-2 minutes until glossy and slightly thickened. Remove from heat and stir in chopped toasted pecans, reserving a tablespoon to sprinkle on top.

Cool slightly

Let the glaze cool for 1-2 minutes so it thickens slightly — it should still be pourable but not too runny when drizzled over the warm Brie.

Place the baked Brie parcel on a serving platter. Spoon the warm brown sugar pecan bourbon glaze over the top of the pastry, letting some drizzle down the sides. Sprinkle the reserved chopped pecans on top.

Slice the pastry open at the table with a sharp knife to expose the warm, gooey cheese. Serve immediately with sliced apple, pear, grapes and assorted crackers for spreading and dipping.

Notes: If you prefer no alcohol, substitute the bourbon with additional maple syrup (add 1 tbs) and a splash of apple cider vinegar (1 tsp) for brightness. Leftover glaze can be refrigerated and gently reheated; the baked Brie is best on the day prepared.