Baked Brie in Puff Pastry with Honey-Walnut Sauce

This is so wonderful as an appetizer served with french bread or crackers! 

Baked Brie in Puff Pastry with Honey-Walnut Sauce

Ingredients:

1 Sheet frozen puff pastry (half of the 17 1/4-oz pkg) thawed

2  4oz wedges Brie Cheese, each about 6 1/2 inches long x 1 1/2 inches wide at the rind end

1 egg beaten to bind for glaze

1/4 cup (1/2 stick) butter

3 Tbs honey

1/2 tsp minced garlic

2 Tbs chopped walnuts

1 Tbs chopped fresh parsley

Preheat oven to 400 degrees.  Roll out the puff pastry sheet on lightly floured surface to form 12 inch square.  Cut diagonally through pastry sheet to form 2 triangles.  Place one Brie wedge in the center of each triangle, with the tip of the cheese wedge facing toward 90 degree angle or triangle.  Pull up and fold puff pastry loosely to enclose cheese.  Pinch edges of pastry gently to seal.  Press with fork to seal seams completely.  Transfer the pastry wrapped Brie to baking sheet, seam side up.  Brush pastry with egg glaze.  (Can be prepared 6 hours ahead. Cover and refrigerate.)  Bake Brie until pastry is golden, about 18 min.

Meanwhile, combine butter, honey and garlic in a small saucepan over low heat.  Stir until butter melts.  Divide sauce between 2 plates. Sprinkle sauce with walnuts and parsley, divide equally.  Place pastry wrapped brie atop sauce on plates and serve.