Ingredients:

  • 1 (8-ounce/225g) wheel of brie cheese, rind on
  • 1 sheet (14.1 oz/400g) frozen puff pastry, thawed
  • 1 large egg, beaten
  • 1/2 cup (60g) walnut halves
  • 2 tablespoons unsalted butter
  • 2 tablespoons honey
  • 1/4 teaspoon ground cinnamon
  • Pinch of sea salt flakes

Instructions:

  1. Melt butter in a small skillet. Add walnuts, honey, cinnamon, and salt. Cook over medium heat, stirring constantly, until walnuts are lightly toasted and coated in honey, about 5 minutes. Remove from heat and set aside.
  2. Lightly flour a clean surface. Gently unfold the puff pastry. If needed, lightly roll the pastry into a 12-inch square.
  3. Place the brie in the center of the pastry. Spoon the honey-glazed walnuts evenly over the top of the brie.
  4. Bring the corners of the pastry up and over the brie, pinching them together to seal. If necessary, trim any excess pastry. You want a snug, but not overly tight, wrapping.
  5. Wrap the brie in plastic wrap and refrigerate for at least 15 minutes. This helps prevent the pastry from shrinking too much during baking.
  6. Preheat oven to 375°F (190°C/Gas Mark 5). Line a baking sheet with parchment paper. Place the wrapped brie, seam-side down, on the prepared baking sheet.
  7. Brush the entire surface of the pastry with the beaten egg. Bake for 20-25 minutes, or until the pastry is golden brown and puffed.
  8. Let the baked brie cool for 5-10 minutes before serving. This allows the cheese to settle slightly and prevents it from being too molten.