Ingredients

1 sheet frozen puff pastry (package comes with 2 sheets)
1 tablespoon butter
1/4 cup chopped pecans or walnuts
1 small (8-ounce) wheel Brie
1/2 cup raspberry jam
2 eggs, beaten

Directions

Preheat oven to 375 degrees F.

Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold (place
remaining sheet in freezer for later use). Melt butter in a saucepan over medium heat.
Saute nuts in butter until golden brown, approximately 5 minutes. Place nuts on top of
Brie and spread jam on top of nuts. Gently roll pastry with a rolling pin to increase the

size of the sheet 1 to 2 inches in each direction. Brush both sides of the sheet with
beaten egg. Center the wheel of Brie on top of the pastry sheet. Bring all four corners of
the sheet together above Brie and twist slightly to form a "bundle." Tie gathered pastry
with kitchen/cooking string (tie string in the form of a bow), arranging pastry until you
are satisfied with the "bundle" shape. Place "bundle" on an ungreased cookie sheet and
bake for 20 to 25 minutes until pastry is golden brown. Serve with top-quality
crackers.