Baked Brie with Bourbon Caramel Pecan Sauce

Baked Brie with Bourbon Caramel Pecan Sauce

A Brie wheel serves as a spectacular centerpiece and delicious appetizer.

YIELDS

12 to 15 servings

INGREDIENTS

Pastry

  • 1 sheet puff pastry, thawed
  • 1 (14 oz.) Brie wheel
  • 1 egg, slightly beaten (for glaze)

Sauce

  • 1/2 cup heavy whipping cream
  • 1/2 cup (1 stick) butter
  • 1/2 cup firmly packed Domino® Dark Brown Sugar
  • 1/2 cup Domino® Granulated Sugar
  • 2 tablespoons corn syrup, light
  • 1 tablespoon bourbon
  • 1 cup pecans, chopped

INSTRUCTIONS

Pastry

Preheat oven to 375°F. Prepare waxed paper or parchment-lined baking sheet and position in center of oven.

On a lightly floured surface, roll out puff pastry large enough to bundle Brie. Gather pastry edges and tie with cotton twine to form decorative top. Place bundled Brie on prepared baking sheet.

Bake for 20 to 25 minutes, or until golden. Cover tip of bundle loosely with foil, if needed, to prevent overbrowning. Snip cotton twine and remove before serving.

Sauce

Combine cream, butter, sugars, corn syrup and bourbon in heavy saucepan. Bring to a boil over medium heat, whisking occasionally. Cover and continue to boil for 1 minute to wash sugar crystals from the sides of the pan. Uncover and continue to boil for 3 to 4 minutes without stirring.

Cool 2 to 3 minutes, then spoon around warm baked Brie on serving platter.

QUICK TIP

Serve with crackers or apple slices.