Baked Brie with Pistachios Pomegranate and Rosemary

Creamy brie is baked in puff pastry, then topped with roasted pistachios, pomegranate seeds and fresh rosemary

📝 Ingredients

• 1 sheet puff pastry (Defrost in the refrigerator. Keep cold until ready to use.)
• 1 wheel of brie
• 1 egg (beaten with a teaspoon of milk)
• 1/4 cup (35 grams) roasted pistachios
• 1/4 cup (25 grams) roasted pecans
• 1/2 cup (115 grams) pomegranate seeds
• 1 tablespoon fresh rosemary (finely chopped)

👨‍🍳 Instructions

1. 1Preheat oven to 400°F/200°C. Line a small baking sheet with parchment paper.
2. 2Place the puff pastry on a clean surface. Cut out a circle 2-inches (5 cm) larger than your wheel of brie. A plate is good for this.
3. 3Place the brie in the center of the puff pastry circle. Brush the pastry edge all around the brie with the egg wash.
4. 4Bring the edges of the pastry up to cover the side of the brie and crimp at the top. The edge of the pastry should just cover the edge of the brie. Continue like this all around.
5. 5Place the pastry covered brie on the baking sheet. Brush more egg wash on the outside of pastry. Bake for 35 minutes until the pastry is dark golden brown. This time may vary depending on your oven.
6. 6Remove from the oven and allow to sit for 5 minutes. Sprinkle the top with the pistachios, pomegranate seeds and rosemary. Serve with your favorite crusty bread slices or crackers.