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Baked Brie

Total 25 mins, includes cooling time
Active 15 mins
Makes 8 to 10 servings
    • One 1-pound wheel double-cream Brie cheese
    • 4 tablespoons (1/2 stick) salted butter, at room temperature
    • 1/2 cup lightly packed light brown sugar
    • Pinch of kosher salt
    • 1 cup chopped pecans, toasted
    • 6 Granny Smith apples
    • Juice of 1/2 lemon
    1. Preheat the oven to 350°F.
    2. Center the Brie in a pie plate. Set aside.
    3. In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat together the butter, brown sugar, salt, and 2 tablespoons of water on medium speed until the mixture is paste-like. Add the pecans and beat just until combined. Spread the mixture on top of the Brie; it’ll be roughly 1 inch thick.
    4. Bake until the Brie looks like its sides are about to give way, 10 to 15 minutes.
    5. Meanwhile, core and slice the apples into wedges. In a large bowl, toss the wedges with the lemon juice to prevent browning.
    6. Serve the warm Brie immediately with the apple slices.

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