Brie en Croute - pastry

Method

• Thaw pastry sheet at room temperature until its easy to handle (approximately 40 minutes).
• Combine the walnuts and sugar in a small skillet.
• Cook over medium heat stirring constantly until the sugar starts to liquefy.
• Continue stirring constantly until the liquid reaches a golden color and coats the nuts.
• Remove from heat and spread candied nuts onto a greased cookie sheet or plate and allow to cool completely.
• Stir occasionally as it cools to break up large pieces.
• Preheat oven to 400 degrees F.
• Beat egg and water in a small bowl.
• Mix cooled walnuts and jelly together in another small bowl.
• Unfold the pastry sheet on a lightly floured surface.
• Roll sheet into a 12 inch x 16 inch rectangle.
• Cut 4 inches off of the 16 inch edge to decorate top.
• Spread walnut jelly mixture in center of large square.
• Top with slices of cheese.
• Brush edges of pastry with egg mixture.
• Fold two opposite sides over cheese.
• Trim remaining two sides of square to 2 inches from edge of cheese.
• Fold sides up onto cheese and press edges to seal.
• Place seam-side down onto a baking sheet.
• Decorate top with pastry scraps.
• Brush with the remaining egg mixture.
• Bake for 20-25 minutes or until pastry is deep golden brown.
• Let stand for 20 minutes.