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23

Baklava Baked Brie

Prep 15 min
Total 50 min
Ingredients 9
Servings 12

A golden crust envelopes spiced honey and walnuts atop a round of brie cheese in this Mediterranean-inspired appetizer recipe. From Stephanie Patsalis, Bake-Off® Monthly Challenge. ...MORE+ LESS-

Ingredients

can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

round (8 oz) Brie cheese

tablespoons honey

1/4

cup finely chopped walnuts

1/2

teaspoon ground cinnamon

1/4

teaspoon ground cloves

1/4

teaspoon sugar

Sliced apples, crackers or pita bread, if desired

Additional honey for drizzling, if desired

Steps

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1

Heat oven to 350°F. Line cookie sheet with cooking parchment paper, or spray with cooking spray.
2

Unroll dough; cut crosswise into 2 sections. Press dough to form 2 squares. Cut corners off both dough squares; reserve for cutouts. Place 1 dough round on cookie sheet. Place cheese round in center of dough round on cookie sheet.
3

Spread honey over top of cheese. In small bowl, mix walnuts, cinnamon, cloves and sugar. Sprinkle over honey.
4

Bring dough up all around side of cheese, pressing and pinching dough. Place remaining dough round on top of cheese. Press dough evenly around side of cheese, pinching bottom edge to seal. With canapé cutters or knife, cut shapes from reserved corners of dough. Top cheese-wrapped dough with cutouts to create design.
5

Bake 15 to 25 minutes or until deep golden brown. Cool 10 minutes; remove from pan and place on serving platter. Serve with remaining ingredients as desired.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 160
Calories from Fat: 90

% Daily Value

Total Fat: 10g; 15%
Saturated Fat 4 1/2g 23% Trans Fat 0g
Cholesterol: 20mg; 6%
Sodium: 270mg; 11%
Potassium: 40mg; 1%
Total Carbohydrate: 12g; 4%
Dietary Fiber 0g 0% Sugars 5g
Protein: 5g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 4%; 4%

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;