Brie And Walnut Cake Recipes

BAKED BRIE WITH HONEY AND WALNUTS

Steps:

• Preheat oven to 350F degrees. Place the brie into a small oven proof dish or pan. Place into the oven and bake for 5-10 minutes, until softened. I like mine oozy so go a few extra minutes. If you just want the brie soft, check at 5 minutes.
• Meanwhile toast walnuts by placing them in a skillet over medium heat. Stir occasionally until the nuts are fragrant and toasted. This will take 3-4 minutes.. Watch carefully as the walnuts can burn quickly. Remove from heat.
• In a small bowl, combine toasted walnuts, chopped rosemary, dried cranberries if using and the honey. Stir until completely combined.
• Remove brie from oven and spoon over the walnut mixture over the top. Sprinkle with a generous pinch of sea salt and serve immediately.
• Serve brie with your choice of crackers, pita chips, grapes, apples, or crostini. They're all delicious choices!

BRIE AND WALNUT CAKE

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat goat cheese and blue cheese until mixture is softened and smooth.
• Using a sharp serrated knife, carefully slice Brie in half horizontally, gently easing the two halves apart. Spread 3/4 cup goat-cheese mixture on one half; sprinkle with walnuts. Place other Brie half, cut side down, on top of walnuts.
• Using an offset spatula, spread remaining goat-cheese mixture over top half of Brie. Chill two hours or overnight.
• Up to one hour before serving, combine port, honey, and two sprigs thyme in a medium saucepan. Bring to a boil over medium-high heat, cook until reduced by half, about six minutes. Add grapes; cook 30 seconds more. Using a slotted spoon, transfer grapes to a bowl; let cool. Reduce remaining liquid until thickened, about six minutes. Remove from heat.
• Just before serving, place cake on a platter, and arrange grapes on top of goat-cheese mixture. Drizzle with port syrup. Garnish the platter with walnut halves and thyme sprigs.

BRIE, PEAR AND WALNUT BRAID

Steps:

• Thaw puff pastry.
• Preheat oven to 450F.
• In a large, flat bottomed pan, heat oil and butter over medium heat. Add onion and sugar,stirring occasionally for 20 - 30 minutes or until caramelized and golden brown. Stir in walnuts and cranberries. Remove from heat and set aside.
• On a lightly floured surface, roll out pastry into 12" x 9" rectangle. Spread the mustard along the middle third of the pastry.
• Spoon onion mixture over the mustard. Top with brie and pear slices.
• Starting at the left top corner of the outside long edge of pastry, make diagonal cuts 1" apart, almost to the filling (like the left side of a V).
• Repeat on the right side in the opposite direction. Alternating strips from side to side, fold over filling to resemble a braid, brushing each strip with beaten egg to secure. Brush top with beaten egg.
• Transfer to parchment lined baking sheet. Bake in preheated oven for about 25 minutes, or until pastry is golden and pears are tender.
• Remove baking sheet from oven and let cool slightly. Cut into 8 pieces.
• May be made ahead up to 4 hours. Loosely cover with foil and set aside. Reheat in a 350F oven for 8-10 minutes and serve.