Sabrina's brie en croute with caramel and walnuts

We had this at Sabrina's house as an appetizer for thanksgiving dinner. It is said that Alex and I left very little for others, but that's just a myth. Sabrina generously donated her secret, below.


  • 1/2 package frozen puff pastry, thawed.
  • Flour, for dusting work surface.
  • 1 round brie cheese, halved crosswise.
  • 1/4 cup packed light brown sugar.
  • 1/4 cup chopped toasted walnuts.
  • 1 egg beaten with 1 tablespoon water.
  • Pear slices.
  • Crackers.


  • Preheat oven to 400 degrees F.
  • Line a baking sheet with parchment paper.
  • Unfold the puff pastry onto a lightly floured surface.
  • Using a lightly floured rolling pin, roll the dough out slightly to smooth out any folds.
  • Place the bottom half of the brie round, cut side up in the center of the pastry. 
  • Gently pack the sugar on top of the brie and arrange walnuts on top of the sugar. 
  • Top with the remaining brie half, (cut side down). 
  • Trim the puff pastry so that there is only a 2-inch border around the brie. 
  • Reserve excess pastry trimmings for decoration, if desired. 
  • Brush the edges of the puff pastry with the egg wash and fold the pastry around the brie. 
  • Place the brie, seam side down, onto the prepared baking sheet. 
  • Use desired shape cookie cutter to cut designs from the excess pastry, if desired. 
  • Place on top of the brie and brush again with the egg wash. 
  • Bake for 20 minutes, or until the pastry is golden.
  • Allow brie to stand for 3 minutes before serving with pear slices and assorted crackers.