Ingredients:

• 2 T. brown sugar
• 2 T. pecan halves, roughly chopped
• 1 sheet pastry puff
• 1 3 1/2″ wheel of Brie, about 8 to 10 ounces
• 1 egg, lightly beaten

Directions:

• Heat oven to 400 degrees. 
• Line a baking sheet with foil.  In a small bowl, combine sugar and pecans.  Set aside. 
• Unfold the pastry and place on lightly floured work space.  Roll out to 1/8″ thickness. 
• Place Brie in the center and spread pecan mixture over the Brie, being careful not to spill any on the pastry.
• Use a sharp knife and cut the pastry into a circle, allowing 4 inches all the way around. 
• Fold the pastry over the Brie, pinching the pastry to seal.  Transfer to baking sheet.  (Here you can cover and refrigerate the Brie several hours so you can bake it just before serving.) 
• Lightly brush the top of the pastry with the egg. 
• Bake until golden, about 35 minutes. 
• Cool on the baking sheet for 20 minutes before serving.