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1 sheet frozen puff pastry, thawed
1 wheel of Brie, at least 8 oz or up to 15 oz
1 egg white, beaten
1/2 cup butter
6 tbs honey
1 1/2 tsp garlic, minced
2 tbs walnuts, chopped
1 tbs fresh rosemary, minced
apple slices, grapes for serving
Roll out puff pastry sheet on a lightly floured surface. Place brie in center and fold pastry around it, sealing seams. Press with a fork to seal seams completely.
Preheat oven to 400. Transfer brie in puff pastry to a parchment lined baking sheet, seam side up. Brush pastry with beaten egg white. Bake until pastry is golden, 18 to 20 minutes. Let cool for 20 minutes before serving.
While pastry is cooling, combine butter, honey and garlic in a small saucepan over low heat. Stir just until butter melts and garlic begins to get fragrant. Pour sauce on a plate. Sprinkle sauce with walnuts and rosemary. Place pastry-wrapped Brie atop sauce on plate and serve with fruit.