Bourbon Baked Brie

Blogger Stephanie Wise of Girl versus Dough shares a favorite recipe for baked Brie spiked with bourbon-soaked pecans.

  • prep time 10 min
  • total time 8 hr 40 min
  • ingredients 7
  • servings 6

Ingredients

Bourbon-Pecan Mixture

1/2
cup chopped pecans
3
tablespoons packed dark brown sugar
2
tablespoons bourbon whiskey

Baked Brie

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1
round (8 oz) Brie cheese
1
egg
1
teaspoon bourbon whiskey
  • 1 In small bowl, beat Bourbon-Pecan Mixture ingredients with whisk. Cover and refrigerate at least 8 hours but no longer than 2 days.
  • 2 Heat oven to 350°F. On ungreased or silicone baking mat-lined cookie sheet, unroll crescent dough, and separate widthwise into 2 squares. Firmly press perforations to create 2 seamless squares.
  • 3 Cut Brie in half lengthwise to create 2 equal-size rounds. Place 1 Brie half rind-side down on top of center of 1 dough square; cut out corners of dough square with cookie or canapé cutter (or just cut off corners diagonally). Set cutouts aside.
  • 4 Spoon bourbon-pecan mixture evenly on top of Brie, then top with remaining Brie round, rind-side up. Place remaining dough square on top, and press dough evenly around Brie. Fold and roll bottom edges of dough over top edges; press to seal. Beat egg with 1 teaspoon bourbon whiskey, and brush evenly over dough.
  • 5 Bake 20 to 25 minutes or until dough is golden brown and baked through. Cool 10 minutes before serving.
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