"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
This recipe for Baked Brie, by Simpson Eagle, is from Eagles in the Kitchen,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 brie round 2 T melted butter 1/4 brown sugar chopped pecans 1 package crescent rolls 1 egg
Unroll crescents. Place four of them in the center of a baking dish to form a square. Place remaining crescents around the perimeter of the square. Seal edges. Put brie in center. Brush with butter. Sprinkle sugar and nuts on top. Bring the crescents up the side and onto the top. Leave an 3" circle opening in center. Whisk egg with a few drops of water and brush onto crescent roll covering. Bake at 375º 15 - 18 minutes or until crescents are browning. Serve immediately with crackers.
This brie can be done without the crescent roll "holder", but the presentation isn't as nice.
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