Honey and Walnut Baked Brie
1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 tbsp. water
1 (8 ounce) round Brie cheese
1/4 cup walnuts, toasted and chopped
2 tbsp. honey
1 tbsp. chopped fresh rosemary leaves
French bread, sliced
Thaw the pastry at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F. Line a baking sheet with parchment paper or spray with vegetable cooking spray. Stir the egg and water with a fork in a small bowl.
Unfold the pastry sheet on a lightly floured surface. Roll gently to a 12-inch square.
Slice the cheese horizontally in half. Center 1 half of the cheese on the pastry, cut-side up. Stir the walnuts, honey and rosemary in a small bowl. Spread onto the cheese. Top with the remaining cheese half, cut-side down. Brush the edge of the pastry with the egg. Fold two opposite sides over the cheese. Trim the remaining two ends to 2 inches from the edge of the cheese. Fold these two sides on the cheese. Press edges to seal. Place seam-side down on the prepared baking sheet. Decorate the top with the pastry scraps if desired. Brush with the egg mixture.
Bake for 20 minutes or until golden. Let cool for 30 minutes before serving. Serve with the apples and bread.
Cooking for a Crowd: Use a 16 ounce round of cheese and double the amounts of walnuts, honey and rosemary.