Directions:
- Preheat oven to 375 degrees F.
- Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use). Melt butter in a saucepan over medium heat. Saute nuts in butter until golden brown, approximately 5 minutes. Place nuts on top of Brie and spread jam on top of nuts. Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction. Brush both sides of the sheet with beaten egg. Center the wheel of Brie on top of the pastry sheet. Bring all four corners of the sheet together above Brie and twist slightly to form a bundle. Tie gathered pastry with kitchen/cooking string (tie string in the form of a bow), arranging pastry until you are satisfied with the bundle shape. Place bundle on an ungreased cookie sheet and bake for 20 to 25 minutes until pastry is golden brown. Serve with top-quality crackers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 168.49 Kcal (705 kJ) | ||
| Calories from fat | 101.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.23g | 17% | |
|---|---|---|---|
| Cholesterol | 48.28mg | 16% | |
| Sodium | 53.55mg | 2% | |
| Potassium | 55.93mg | 1% | |
| Total Carbs | 14.44g | 5% | |
| Sugars | 4.94g | 20% | |
| Dietary Fiber | 1.08g | 4% | |
| Protein | 3.34g | 7% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.7mg | 4% | |
| Calcium | 19mg | 2% | |
| Amount Per 100 g | |||
| Calories | 379.69 Kcal (1590 kJ) | ||
| Calories from fat | 227.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.32g | 17% | |
|---|---|---|---|
| Cholesterol | 108.8mg | 16% | |
| Sodium | 120.67mg | 2% | |
| Potassium | 126.03mg | 1% | |
| Total Carbs | 32.53g | 5% | |
| Sugars | 11.13g | 20% | |
| Dietary Fiber | 2.43g | 4% | |
| Protein | 7.53g | 7% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 1.5mg | 4% | |
| Calcium | 42.9mg | 2% | |
* 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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