Brie En Croute

I made this an as appetizer for Thanksgiving this year.  I found it on the food network's website, the same way I find many of my recipes.  I knew I wanted to make this the second I saw it.  Brie is one of my favorite cheeses and puffed pastry is just, hands down, delicious.  Pastry layered with butter, layered with more butter, layered with more pastry...holds up a good match with cheese.
I remember my aunt making something similar to this during one of our florida visits, and I've been obsessed ever since.  This was the one thing I made on Thanksgiving where there were NO leftovers.  This made my mom happy because she always thinks we make entirely too much food for the small family gathering we have.  I argue-there is NEVER too much food on thanksgiving.  Here is Paula Dean's Brie En Croute Recipe:

• 1 sheet frozen puff pastry, pre-packaged
• 1 tablespoon unsalted butter
• 1/2 cup walnuts
• 1/8 teaspoon ground cinnamon
• 1 (8-ounce) wheel Brie
• 1/4 cup brown sugar
• 1 egg, beaten
• Crackers, for serving

Preheat oven to 375 degrees F.

Defrost puff pastry for approximately 15 to 20 minutes and unfold.

In a saucepan, melt the butter over medium heat. Saute the walnuts in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until walnuts are coated well. Place the walnut mixture on top of the Brie and sprinkle the brown sugar over the mixture. Lay the puff pastry out on a flat surface. Place the brie in the center of the pastry. Gather up the edges of the brie, pressing around the brie and gather at the top. Gently squeeze together the excess dough and tie together with a piece of kitchen twine. Brush the beaten egg over top and side of Brie. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.

Serve with crackers.

 There is a video that I watched on the food network's website before making this.  Click HERE for the video!