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Brie-licious! (And worth the pain!)

December 16, 2009

This time of year (despite the whole lactose intolerant thing), I start to crave Brie en Croute. The boy has never had it, so I thought I’d treat him to it for breakfast last Sunday (it’s a perfect Sunday breakfast item!).

And here it a chunk of the melted brie sitting on a piece of sliced french bread. And oh, the brown sugar & walnuts – you need and want them both for this holiday treat!

The boy’s reaction: continuous lip licking

Brie-licious en Croute:

1/4 cup walnuts, chopped (pecans work too)
3 sheets of Phyllo dough
1 Brie wheel
1/2 cup brown sugar
1 egg

Preheat the oven to 375-degrees.

In a small pan, toast the walnuts. While cooking, lay one sheet of Phyllo dough flat Lay the next piece at a 90-degree angle to the 1st sheet. The third piece should be placed at a 45-degree to the 2nd sheet. Place brie wheel at the center of the sheets. When the walnuts are done toasting, place them on top of the brie. Cover the walnuts with the brown sugar.

Pull a corner of the Phyllo dough to cover the ingredients. Continue pulling each corner until you are left with something resembling a dome. Brush with beaten egg.

Bake for 25 minutes.

Enjoy the goodness.


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