For those who are interested, the brie recipe is so easy and almost always is a hit:
1 sheet of frozen Pepperidge Farms puff pastry
1 small round of brie
1/4 cup chopped pecans
1/4 cup brown sugar
1 Tablespoon bourbon
Thaw pastry sheet, and roll (with rolling pin on floured surface) to remove creases.
Mix pecans, bourbon, and brown sugar. Spread on puff pastry in a small circle the size of the brie (in the center of the puff pastry). Set brie on top of pecan mix; fold pastry up to cover brie, pulling off excess pastry. Excess pastry can be used to make decorations for the top of the brie round (I use small canape or cookie cutters). Cover brie entirely with pastry; put folded side down on baking sheet covered with aluminum foil. Bake at 400 degrees about 20-25 minutes or until pastry is light brown. Cool 10 minutes and serve with baguette slices, apples slices or crackers.
Enjoy!
Image is from Ezra Poundcake, Brie with Pecans and Bourbon...
