Prep: 25 min, Cook: 20 min, plus cooling time. Preheat oven to 400F. Lightly beat egg and water in a bowl and set aside. Slice Brie in half horizontally. (I take a long piece of dental floss wrap around each fore finger and use it to slice, a knife can be hard to work with)Sprinkle bottom half with nuts and parsley. Top with remaining half. Unfold pastry on a lightly floured surface. Roll into a 15 inch circle. Place Brie in center of pastry. Brush pastry edges with egg mixture. Fold edges up and around cheese wheel and press edges firmly to seal. Place seam-side down on baking sheet. Decorate top with pastry scraps, (I do I usually make leaves)if desired. Brush egg mixture all over pastry and bake 20 minutes or until golden. Remove and cool on a wire rack 10 minutes before serving. Variations instead of pecans and parsley in the middle I sprinkle with: Brown sugar and almonds - serve with fruit and graham crackers Fresh minced garlic and italian seasonings - serve with crackers (*My personal favorite and use lots of garlic) Sun-dried tomatoes and fresh basil - serve with crackers Posted to recipelu-digest by molony
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|Serving Size: 1 Serving (591g)|
|Recipe Makes: 1|
|Calories from Fat: 1435 (75%)|
|Amt Per Serving||% DV|
|Total Fat 159.5g||213 %|
|Saturated Fat 84g||420 %|
|Monounsaturated Fat 55.1g|
|Polyunsanturated Fat 11.7g|
|Cholesterol 659.5mg||203 %|
|Sodium 2974.9mg||103 %|
|Potassium 1045.3mg||28 %|
|Total Carbohydrate 20.7g||6 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 16.7g|
|Protein 104.7g||150 %|
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Calories per serving: 1921
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