Irresistible Easy Baked Brie with Kahlua Glazed Pecans Now
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Author:admin
Total Time:1 hour 15 minutes
Yield:6 servings 1x
Description
Try this Easy Baked Brie recipe with Kahlua glazed pecans creamy irresistible and perfect for elevating any party appetizer a crowdpleasing moment
Ingredients
Scale
1 (8–12 oz) round Brie cheese, rind intact — note: let it sit at room temperature about 30 minutes for easier melting; substitute a soft double-cream brie if you like extra creaminess.
1/3 cup pecans, roughly chopped — note: toasting them briefly will coax out their aroma; swap in almonds or walnuts if preferred.
2 tablespoons brown sugar — note: caramelizes nicely for a shiny glaze; coconut sugar works for a deeper, molasses-kissed finish.
1 tablespoon Kahlua or coffee liqueur — note: adds depth and a hint of espresso; omit for a non-alcohol version.
1 teaspoon unsalted butter — note: helps the glaze cling to the pecans and brie.
Pinch of sea salt — note: balances sweetness and enhances the savoriness of the cheese.
1 sheet puff pastry, thawed (optional) — note: wrap the brie for an extra-crisp crust; skip if you want a straightforward bake.
Crackers, sliced apples, or baguette rounds for serving — note: a mix adds texture and contrast to the creamy center.
Fresh thyme leaves or rosemary for garnish (optional) — note: a fragrant lift that photographs beautifully.
Instructions
Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment for easy cleanup.
If you’re using puff pastry: roll it out to a rough square, place the Brie in the center, and fold the pastry to fully enclose the cheese. Seal with a touch of beaten egg, then place seam-side down on the parchment. If you’re not using pastry, simply place the Brie on the parchment as is.
Bake the Brie (unwrapped or wrapped) for 12–16 minutes, until the pastry is golden and the cheese just begins to ooze if unwrapped. If wrapped in pastry, you’ll see a crisp, browned crust and a warm center beneath.
Meanwhile, toast the pecans: warm a dry skillet over medium heat and toast 2–3 minutes, stirring often, until they’re fragrant and lightly browned. Remove from heat.
Make the glaze: in a small saucepan over medium heat, melt the butter. Stir in brown sugar and Kahlua; simmer 2–3 minutes until the mixture becomes glossy and syrupy. Remove from heat.
Once the Brie is hot and just starting to ooze, spoon or pour the glaze over the top and sprinkle the toasted pecans over everything. If you like an extra glaze, return the pan to the oven for 1–2 minutes, just long enough for the glaze to set.
Let the baked Brie rest 5–10 minutes before serving to help it hold its shape. Serve with crackers, apple slices, or baguette rounds, and garnish with fresh thyme if using.
