Mom's pecan brandy baked brie

By Mary Berg
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  • All-purpose flour, for dusting
  • Two sheet frozen puff pastry, defrosted in the fridge
  • 1 – 300 gram wheel of Brie
  • 1 egg + 1 tablespoon water, for an egg wash
  • 3 tablespoons dark brown sugar
  • 3 tablespoons finely chopped pecans
  • 3 tablespoons finely chopped raisins
  • 1/2 teaspoon kosher salt
  • 1-1/2 tablespoons brandy


  1. Preheat your oven to 375ºF and line a rimmed baking sheet with parchment paper.
  2. Lay one sheet of puff pastry onto the parchment lined baking sheet. Place the brie in the centre of the puff pastry and brush the egg wash around the brie round so that it creates about a 2.5 centimeter border. In a small bowl, mix together the dark brown sugar, chopped pecans, chopped raisins, salt, and brandy and spoon over top of the brie. Lay the second sheet of puff pastry over the brie and seal the edges by pressing the top layer of the puff pastry onto the bottom layer that has been brushed with the egg wash.
  3. Using a sharp knife, trim around the brie leaving that 2.5 centimeter border and give the edges one more press to ensure they are sealed. Brush the top and sides with egg wash and, if you’d like a decorative top, use the off cuts of the puff pastry and cut out a festive shape using a knife or a cookie cutter. Place that on top of the round and give it a little brush with egg wash.
  4. Bake the brie in the preheated oven for 22 to 27 minutes or until a deep golden brown.
  5. Allow the baked brie to rest for at least 15 to 20 minutes before serving on a rimmed serving dish with sliced baguette and crackers.


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