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a p c s hor e l i n e s.c om
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2015 Vol :4
Baked Brie with
Caramel Pecan Sauce
Baked Brie
1 block Brie cheese
1 sheet of filo dough, thawed
Preheat oven to 350 degrees. Wrap one
block of Brie cheese in filo dough, covering
all sides of the cheese in filo dough. Brush
filo dough with melted butter. Bake for
8-10 minutes or until golden brown.
Caramel Pecan Sauce
2 quarts heavy cream
2 boxes of brown sugar
Combine heavy cream and brown
sugar in a saucepan. Bring to a rapid
boil. Once coming to a boil, reduce
heat to medium heat. Cook slowly,
stirring with a whisk. After 45
minutes, the mixture will reduce to a
caramel sauce.
Place warm Brie on serving dish
and cover in warm caramel pecan
Sauce. Top with chopped pecans.
Serve with Granny Smith apple
slices and grilled Gambino bread.
Above: Photo by bernArD troncAle — Chef Troy Hill's Baked Brie with caramel pecan sauce.
