Baked Brie Pastry with Buttered Nectarines
This mouth-watering creamy baked brie appetizer is encased in crisp golden puff pastry and topped with buttered nectarines, maple, and fresh thyme.
- 2 Nectarines sliced into 1/2-inch wedges
- 2 tbsp. Butter
- 1 tbsp. Maple syrup
- 1 sheet Puff pastry, thawed
- 1 8 oz. Wheel of brie cheese (or wedge)
- 1 Egg beaten
- Springs Fresh thyme
Preheat the oven to 425F degrees.
In a medium sauté pan over medium heat, combine the butter, maple syrup, and sliced nectarines. Cook until the nectarines have softened and the sauce has thickened, about 5 minutes. Set aside.
Roll out the thawed puff pastry and lay flat on a parchment lined rimmed baking sheet. Place the Brie in the center of the pastry and remove a little of the rind from the top of the Brie, leaving the bottom and sides intact. (No need to do any trimming if using a wedge of brie). Fold the corners of the pastry over the cheese, so it’s entirely wrapped. Brush the pastry with the egg.
Bake for about 20-25 minutes, or until rich golden brown. Spoon the nectarines and juices over the Brie. Top with fresh thyme. Enjoy as is or with your baguette or crackers.