"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Sugar and Nut Glazed Brie Recipe

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This recipe for Sugar and Nut Glazed Brie, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Scherner
Added: Saturday, January 21, 2006


1 (7 to 8 in.) wheel brie cheese
1/4 c. dried cherries
1/4 c. sliced toasted almonds
3 T. brown sugar
2 sheets (12 x 18 in.) puff pastry
2 eggs, beaten

Preheat oven to 400 degrees. Using a warmed sharp
knife, cut the wheel of brie in half horizontally.
Sprinkle bottom half with dried cherries, almonds, and
sugar. Replace top and apply pressure to secure the
stuffing. Roll out pastry so that it will fully cover the brie.
Place the brie in the middle of the puff pastry and fold
the excess around the wheel. Put aside. Roll out
another piece of puff pastry and cut out a circle the
same size as top of brie. Save trimmings for
decorations. Using a pastry brush, brush egg on top of
the brie in the puff pastry and place the circle on top.
Brush top of circle with egg. Cut out decorations using
cookie cutters and place on top of brie. Brush entire top
side of brie with egg and place on a sheet pan lined
with parchment paper. Bake for 20 to 30 minutes or
until the pastry begins to turn golden brown, then turn
temp. down to 325 degrees and bake another 20

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Personal Notes:
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