What do you make for a cocktail party or impromptu gathering when you want to impress AND still have time to get dressed? Well, if you you are fortunate enough to have been gifted homemade Dulce de Leche or savvy enough to have some stowed in your fridge, your problem is solved! Preheat the oven and take a bow in advance because Dulce de Leche Brie in Puff Pastry is going to be the attention grabber (next to you, of course) at your next party.
Taylor and I made yummy crock pot Dulce de Leche back in March of 2010. We poured Cognac Dulce de Leche sauce over warm brownies. I remember sneaking some into my afternoon coffee. Yum! This time around, we are spreading sweet and creamy Dulce de Leche on top of a wheel of Brie and topping it with salty, spiced pecans, bourbon plumped dry apricots and covering it in buttery puff pastry. Served warm, the Brie can be prepped in advance, stored in the refrigerator and popped in the oven just before your function begins.
Wrapping Brie in puff pastry dough is EASY and ELEGANT. Follow the pictorial below and be prepared to delight your guests as their taste buds go into enjoyment overtime!
Dulce de Leche Brie in Puff Pastry
1 wheel (2.2 pounds) Brie cheese
1 package (about 1 pound) frozen puff pastry, thawed according to package instructions)
1 cup chilled Dulce de Leche**
1 cup chopped pecans
2 Tablespoons unsalted butter
2 Tablespoons sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon coarse ground black pepper
1/2 cup dry apricots, cut in slivers
1/4 cup bourbon ( we used Bulleit)
1 large egg mixed with 2 tsp water
flour for rolling our pastry
1. Unwrap the brie (save the white outer wrapper if you want to practice wrapping the cheese with the paper before you try wrapping it in puff pastry**) Using a sharp knife, carefully remove as much(or as little) of the powdery white rind off of the brie.
Return the brie to the refrigerator.
2. In a nonstick saute pan, melt the butter over medium heat. Add the pecans, sugar, salt, cinnamon and pepper. Stir the pecans frequently and toast over medium heat until the nuts are fragrant and lightly browned. Remove the pan from the stove and put the spiced nuts into a small bowl and set the bowl aside.
3. Put the apricots and bourbon into a small microwavable bowl and cover the bowl with plastic wrap. Microwave the apricots for 30 seconds and let the fruit sit, covered while it cools.
4. Preheat the oven to 400 degrees (if serving the brie immediately). Lightly flour a work surface. Put the puff pastry on the work surface. If it is in 2 pieces, or is breaking apart at the seams, you can press the pastry together using fingers that are moistened in tap water. Roll the cold pastry into a large square. Place the square on a parchment paper lined baking sheet. Place the cold brie in the center of the pastry.
Quickly spread the top of the brie with the Dulce de Leche. Top with an even layer of spiced pecans. Top the pecans with a layer of plumped apricots. Working quickly, gather the edges of the puff pastry up over the bottom and sides of the brie. Bring the pastry into the center and twist into a free form knot. Put the baking sheet into the refrigerator and chill for 15 minutes or up to 1 day (covered in plastic wrap). Remove the brie from the refrigerator and brush the surface of the pastry all over with the egg wash. Bake the brie in the preheated oven for 20 to 25 minutes until the pastry is puffed and brown. Remove the Dulce de Leche Brie from the oven and serve warm with crackers and apple slices if desired.
Recipe ©Sally James Mathis
Photography © Taylor Mathis
I love this idea! This is a classic appetizer and always a hit at a cocktail party. It’s nice to have a new twist on it. You’re website is beautiful. Thanks for sharing.
Hey Karen! Thank you so much for your comment! I am so glad to hear you enjoyed the site! Sally and I love updating the classics and will do many more recipes like this in 2015.
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