A snack for the grown ups...

I have made this twice now. It's called Maple Pecan Stuffed Brie.

Or..."Yummy Cheesy Goodness for grownups".

First, chop off half an apple, and enough walnuts or pecans to make a couple tablespoons worth. You can then toast the nuts on a cookie sheet in the oven for a couple minutes, or not, doesn't really matter. We used walnuts this time.



Stir apples and nuts with 2 tbsps maple syrup, in a bowl.

Bring out the phylo pastry. I buy this at Zehrs, it's found where the pie and tart shells are. It comes in a box of many many sheets. It needs to go right into the fridge or freezer once home. If you won't be using it the same day you buy it, put it in the freezer. it goes mouldy very quickly in the fridge. Trust me. You'll need to thaw it in the fridge overnight or for most of the day.

When it's ready, unroll a sheet of it. It's very thin, like tissue paper, only pastry. Brush some melted butter on it.

place another sheet on top, brush it with butter, and do this until you have 4 sheets stacked with melted butter between each layer and melted butter on the top layer.

Cut through the layers to form a 10 inch circle. Discard the rest.

Slice your wheel of brie in half lengthwise

Place one half of brie on the pastry and spoon half of the apple/nut/syrup mixture on top.

Cover with the remaining brie half and spoon the rest of the apple/nut/syrup mixture on top.

Fold the pastry up overtop of the brie as if you are wrapping a present, brush with more melted butter, and place on a cookie sheet or pie plate. Bake at 400 degrees for 15 mins.

When it comes out of the oven, the pastry will have browned. Serve with crackers, grapes, apples, whatever you like.

I like to add wine ;)

Use a spreader or knife to break open the pastry and enjoy the warm, gooey goodness.

Yum. Fantastic. Perfect for a "grown up snack", entertaining, your contribution to a potluck event, Thanksgiving, Christmas, New Year's Eve...and perfect for "just because" too.

Now, a wheel of brie cheese is not the most inexpensive cheese out there. I get mine at Food Basics for $5, that's about the cheapest I have seen them on a regular basis.

mmmmmmm......

Thanks Jon and Robyn, for enjoying it with us last night. :)

This recipe is in no way my bright idea. You can find the original version here.