"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 wheel or 2 wedges of brie (I like to cut off some of rind, but you don't have to) 1 sheet puff pastry 1/4 c chopped walnuts 1/4 c brown sugar
lay out puff pastry (thawed), roll out just a bit to make thinner. lay cheese in middle, top with walnuts and sugar bring edges of pastry up until it closes like a purse or package, pinch closed or you can tie with string. brush with egg wash Bake at 400 until golden brown.
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