Baked Black Walnut Brie in Puff Pastry
This ooey, gooey, cheesy, nutty deliciousness is the perfect thing to serve as an appetizer at an elegant dinner party, or at a Super Bowl watch party with chicken wings and poppers!
If you like the cheese super gooey and runny, serve right away. If you like the cheese to be more solid, let it rest at least half an hour before serving.
This can be made with regular walnuts (or other nuts) as well, but wild black walnuts have a particular taste that goes great with the brie.
If you’d like to learn how to harvest and process your own black walnuts, follow my guide here.
- Prep Time30 min
- Cook Time30 min
- Total Time1 hr
- YieldServes 8-12 as an appetizer
- Serving Size1 small wedge
Ingredients
- 1 cup (115g) black walnut pieces
- 14oz (400g) puff pastry, thawed
- 18oz (500g) wheel of brie cheese
- 4 tablespoons (60ml) honey, preferably dark buckwheat honey
- 1 egg, beaten
- Flaky salt
Preparation
Preheat oven to 400°F (220°C, gas mark 7).
Add the nuts to a pan or skillet over medium low heat. Toast, tossing the nuts regularly, for 5 minutes. Be careful not to burn the nuts.
Roll out the pastry dough with a rolling pin on a lightly floured surface. Roll it into a vague square, about 1/4” thick.
Drape the dough over a pie plate. Put the wheel of brie into the centre of the dough in the pie plate. Top with the 3 tablespoons of the honey (I like to drizzle in a spiral pattern) and the nuts.
Take a corner of the extra dough and drape it over the brie. Grab the next corner and do the same, then repeat until all of the dough is over the brie in a spiral-like shape. Gently press the last corner down so it adheres to the dough underneath.
Beat the egg in a small bowl and use a pastry or BBQ brush to brush the egg all over the dough. Sprinkle the top with flaky salt.
Put into the oven for 20-25 minutes, or until the dough is golden brown. Take out of the oven and let rest for 15 minutes if you like your brie melted and runny, or 30 minutes if you prefer it to be less runny.
Drizzle the top with the last tablespoon of honey, cut into small wedges and serve. Enjoy!
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