Pillsbury Canadian Baking Challenge

INGREDIENTS

1 - 300 (serves 6-8) or 500 (serves 10) gram Brie round (or triangle will do as well)

1 - Can of Pillsbury Crescents

1 egg

200-300 grams each of (uncooked)walnuts and pecans

1  French loaf, thinly sliced in diagonal pieces

1/4 cup of olive oil

1/2 cup of brown sugar

1 teaspoon of maple syrup or honey

2 or 3 apples washed, cored and sliced into pieces (do not remove peel)

INSTRUCTIONS

Prep:

It all gets heated up the same time so ideally you have an oven with two racks or an oven and a toaster oven going at the same time.

Heat oven to 375°F (190°C). (Pre-heat your toaster oven to 375°F if possible, as well.)

Use a non-stick baking pan (any size will do) and cover it with wax paper.

On another cookie-sized baking sheet, place the French bread beside each other, (no overlapping), and lightly brush both sides with olive oil.

Place your walnuts and pecans in separate pans with a tall lip. Place half the brown sugar in each and toss lightly. If your like me and don't use your pie pans, this is the perfect opportunity to use them.  I also like to add a teaspoon of maple syrup or honey to each pan, to help them toast a little better.

Finally, unwrap your crescent rolls on the wax paper - DON'T - tear the rolls apart (if they become unraveled just squeeze it back together.)  Place your Brie in the middle and lightly wrap it with the dough.  Don't stretch the dough too much or it will tear.  Pinch the excess dough on top. If you feel there is too much excess dough, simply trim it with some kitchen scissors. However, it does look very pretty once baked.

Beat your egg. Use it to lightly brush your Brie on the top and sides.  (Don't use too much, you will probably have leftovers.)

Cut the excess wax paper from around the Brie.

Bake:

Place your Brie in the oven first, as it will take the longest. If you have two racks in your oven you can place your walnuts and pecans in at this time, as well. After 10 minutes, add your bread to the oven for toasting.  At this time, quickly shake or move your walnuts and pecans with a wooden spoon. (If you have a crappy oven like mine, you may also want to turn your Brie around so the other side gets cooked.)

After another five minutes you should remove your walnuts and pecans. If your bread is toasted you can remove it OR, if you wish to toast both sides, you can flip them at this time.

(If you are using a toaster oven instead of a second rack, use it to toast the bread in batches.)

After 2 or 3 more minutes, if the dough doesn't look very toasted at the top, put the oven on broil for 2 minutes to get that "lightly toasted" look.

At the 20-minute mark, remove the Brie from the oven and place in the middle of a large serving dish. (Don't forget to remove the wax paper!)  This is best served hot to warm.

Place the walnuts, pecans, apples, and bread around the Brie and encourage people to mix and match with the flavors.  You can also serve with other items like olives, grapes, or whatever you might have handy at home.

Enjoy!

(FYI - the picture attached includes my baked Brie - the platter in the upper left corner of the table - as well as another mini tuna sandwich recipe that I make with the Pillsbury country buns.)