Carmela’s Crescent Roll Baked Brie with Kahlua and Pecans

Heat oven to 350°F. Line a baking sheet with non-stick aluminum foil and spray with PAM.

Carefully slice the rind off the top and sides of the Brie wheel. I found that sometimes if it’s left on it will not melt and when your eating the brie there will be big chunks of the white coating.

In a small bowl mix together brown sugar, pecans and Kahlua. If the mixture is to thin or runny, add more brown sugar as needed.

Unroll the crescent dough; separate crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares. (You usually use 2 squares, which is 4 triangles. Pinch the triangles together as you have one large square. It may not be a perfect square when you put them together, it’s OK. I usually turn it as a whole square and pinch the other side also. You will not need the entire package of crescent rolls.) If using dough sheet: Unroll dough; cut crosswise into 2 rectangles. Pat dough to form 2 squares.

On the prepared baking sheet, place 1 large square crescent dough.

Place cheese on center of the square and spoon the Kahlua mixture on TOP of the brie.

Take the crescent roll dough and gently stretch the dough evenly around the cheese; cover completely and press to seal. Look at it and pinch any areas that may have separated. Spray the top and sides with butter flavored PAM.

Bake according to crescent roll directions – 350 degrees F for 20 to 24 minutes or until golden brown. (The one Carmela made was 350 degrees for 16 to 19 minutes – so check often starting at 16 minutes so it doesn’t burn.) It’s okay if it oozes out a little while cooking.

Immediately after taking it out of the oven, place the baked brie in a flat shaped soup dish to contain any brie that oozes out. Cool 15 minutes. Serve warm with crackers or bread.

Preheat oven to 350 degrees for 15 to 18 minutes.

Carefully slice the rind off the top of the Brie wheel, but do not remove completely. Bake for 15 minutes. When the Brie is done baking, the top can be easily removed to expose the creamy cheese.

While the Brie is baking, in a medium saucepan, bring Kahlua and brown sugar to a boil and simmer for 10-15 minutes, until a syrupy consistency is made. Throw the pecans in for 2 minutes at the end to warm them through and completely cover with the sauce.

Remove the Brie from the oven (removing top rind) and pour Kahlua sauce over the Brie. Serve with your favorite crackers.

Bake at 25 to 35 minutes at 400 degrees F. Line baking sheet with parchment paper. Lay pie crust on baking sheet. Place 8-ounce double-cream Brie round in center of pie crust. Drizzle with 1 ½ teaspoon honey and sprinkle with 2 tablespoons chopped walnuts or pecans, if desired. Fold pie crust over Brie, pressing it firmly together in center so it holds. Brush outside of pie crust with a light layer of beaten egg. Bake Brie on middle rack until pie dough is deep golden brown, 25 to 35 minutes.

Preheat oven to 400 degrees F. Line baking sheet with Parchment paper. Working quickly, carefully lay one sheet of phyllo dough onto baking sheet. Spray lightly and evenly with cooking spray. Lay a second sheet directly over top, and spray again with cooking spray. Repeat with remaining sheets of phyllo. Place 8-ounce double-cream brie cheese wheel in center of phyllo sheets. Drizzle with 1 ½ teaspoon honey. Gather ends of phyllo sheets up and around Brie, bringing them together in center to create a sack. Gently twist sheets together so they hold. Brush brie with butter. Bake Brie on middle rack of oven until phyllo is flaky and golden brown, 25-35 minutes. When done, carefully transfer brie to a plate and serve immediately with crackers or bread.