Brie and puff pastry. It is like a marriage made in heaven. Then add the delicious pear and pecan compote to the mix and you have one amazing appetizer.
I make this appetizer whenever I want to impress my guests. The oo’s and ahh’s are so fun to hear. Some may think it should be a dessert; I just think it is delicious.
Of course one could make their own puff pastry; not me. Life is hectic enough, and when you can find a delicious pre-made puff pastry like Pepperidge Farm’s, there is no need to fuss with home-made.
Let’s get started with the pear compote. In a large skillet melt your butter. Now add your pears and saute for a few minutes, we want to get them just a little soft.
Now add in the brown sugar and cinnamon. Incorporate the sugar mixture into the pears and stir for about 2 minutes.
Once the sugar mixture has dissolved stir in your pecans. Stir for one more minute.
Now add in the cornstarch slurry. Saute for about 1-2 minutes, or until the mixture seems a little thick. Remove from heat and allow to cool completely. This can actually be made one day in advanced, kept refrigerated in an air-tight container until ready to use.
Don’t cut off all of the rind from the brie, just the top. This way the pear compote can melt into the brie while it is cooking.
I’m sure you’re asking yourself if the rind is edible, and why you shouldn’t cut all the rind off. First of all, yes, the rind is edible. Second, if you cut all the rind off then the brie will melt out of the puff pastry, leaving you with a gooey mess on your baking sheet. So the rind holds the brie together in the puff pastry while it cooks.
On a lightly floured surface, roll out your puff pastry just a little bit. I find if I don’t do this then the pastry is just too thick.
I trim the edges so I won’t have so much extra when I bundle up the brie.
Place the cooled pear compote in the middle of the puff pastry, then place the brie (cut side to the pear compote) on top of the pear mixture.
Whisk together your egg and water. Lightly brush the egg wash around the edges of the puff pastry.
Wrap it up, the egg wash should secure the edges of the puff pastry together.
Turn the brie bundle over and place on a parchment lined baking sheet. I decorated my puff pastry with a star for Christmas. It is a fun little touch. Now brush the top with the egg wash.
Bake the brie in a pre-heated 375 degree F oven for about 20-25 minutes, or until nice and golden brown.
Yummmmmmmmmy! This is the perfect appetizer for your holiday party. This would even be great for that special someone on Valentine’s day with a cut-out of a heart on top!
Serve with bread and crackers. Enjoy watching your guests gobble up this delicious little treat.