 | | Directions | - Preheat oven to 400º F.
- Bring refrigerated pastry sheet to room temperature by placing on the counter for 15 to 30 minutes. Do not remove packaging. Place wheel of brie on a plate. Cover the brie with apple filling. Top with nuts.
- When pastry sheet has reached room temperature, remove the packaging. Center pastry sheet over brie and turn the pastry and cheese over, placing onto a greased baking pan. Fold the pastry sheet over the brie, bringing the sides to the center. Pinch pastry together to seal. Trim off excess pastry, pinching to seal the brie inside of the pastry sheet.
- Turn brie over and place the sealed portion onto the greased baking pan. Brush pastry sheet with egg white.
- Bake 20-25 minutes, or until crust is light golden brown. Reduce heat to 350º F, if crust darkens too quickly.
- Serve warm or at room temperature.
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Prep Time: 30 minutes
Cook Time: 25 minutes
Container: greased baking sheet
Servings: 6
|  | | Ingredients | | - | | 1 sheet of puff pastry |
| - | | 8 ounces wheel of brie cheese |
| - | | 4 tablespoons apple pie filling |
| - | | 1/3 cup chopped pecans (or walnuts) |
| - | | 1 egg white, slightly beaten |
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