Directions:
- Cut brie in half with knife.
- Sprinkle bottom half with cherries, nuts and sugar the replace top half and apply pressure to secure and seal stuffing.
- Working on well floured surface roll pastry to full cover brie then place in middle of pastry and fold excess around wheel.
- Brush with egg glaze and bake on parchment lined baking sheet at 40 for 30 minutes.
- Reduce heat to 325 and bake 20 minutes longer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 563.76 Kcal (2360 kJ) | ||
| Calories from fat | 415.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.2g | 71% | |
|---|---|---|---|
| Cholesterol | 131.14mg | 44% | |
| Sodium | 827.27mg | 34% | |
| Potassium | 261.46mg | 6% | |
| Total Carbs | 10.54g | 4% | |
| Sugars | 5.88g | 24% | |
| Dietary Fiber | 1.16g | 5% | |
| Protein | 28.58g | 57% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1.9mg | 10% | |
| Calcium | 248.6mg | 25% | |
| Amount Per 100 g | |||
| Calories | 358.88 Kcal (1503 kJ) | ||
| Calories from fat | 264.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.41g | 71% | |
|---|---|---|---|
| Cholesterol | 83.48mg | 44% | |
| Sodium | 526.62mg | 34% | |
| Potassium | 166.44mg | 6% | |
| Total Carbs | 6.71g | 4% | |
| Sugars | 3.74g | 24% | |
| Dietary Fiber | 0.74g | 5% | |
| Protein | 18.19g | 57% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.2mg | 10% | |
| Calcium | 158.3mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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