1 round of brie (8 oz, 12 oz or 16 oz)

1 package puff pastry (I use Pepperidge farm), thawed

1/2 cup chopped pecans

1/4 cup brown sugar

1 tsp cinnamon

Roll out 1 sheet puff pastry on floured cloth.

Mix pecans, brown sugar and cinnamon in bowl. Place circle of mixture in center of puff pastry (about diameter of your brie).

Cut off corners of puff pastry with rolling cutter and save for decoration (if using largest brie round, will need to use 2nd sheet of puff pastry for decorations).

Fold puff pastry around brie, moistening with water to seal (bring 2 opposite sides together, fold in sides then pulling over top with other 2 sides, like wrapping a package).

Turn over on parchment paper lined cookie sheet.

Cut out decorations from scraps or from rolled out 2nd sheet of puff pastry. I like to use J.R.R. Tolkien’s initial (below), though that is a little tedious. You can also cut out holly or maple leaves or any other shape with cookie cutters.

Moisten top of pastry covered brie with water.

Lay out decorations.

Beat 1 egg with 1 Tblsp water. Brush over top with pastry.

Bake at 375º for 20 min or until puffed and golden.

Serve warm with thin gingersnaps (I use Annas Swedish thins—ginger or almond) and pear or apple slices.

1 round of brie (8 oz, 12 oz or 16 oz)

1 package puff pastry (I use Pepperidge farm), thawed

1/2 cup chopped pecans

1/4 cup brown sugar . . .