brie encroute with pecans and fruit
|1||sheet puff pastry|
|1||round wheel bree|
|1/2||fresh ripe pear, or as i have used here fresh apple sliced|
|2 Tbsp||apricot preserves|
|1 Tbsp||chopped pecans|
|1/4 c||sweet thai chili sauce|
|1/4 c||apricot preserves or marmalade|
|1 tsp||siracha, more if you like more heat|
Pinched by ChefJulz, and 43 more.
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DirectionsThaw the puff pastry and roll out a little thinner.Cut the rind off the brie and set in the middle of the pastrySpread half the preserves over the brie, cut the pear thinly and arrange over the preserves.Spread rest of preserves over pears, sprinkle the pecans over the pears.Fold the pastry over the brie, and bake in a preheated 400° oven for 20 minutes or until goldenCombine all dipping sauce ingredients and serve with the brie.