Baked Brie and A Baby Shower

One of my dear friends Angela is having a little baby girl in May. This past Saturday we had a baby shower for her and I must say it was a super cute one. I’ll share the baked brie recipe today, but I have a couple others to share with you on later post.

For dessert we did a DIY cupcake bar. I made Chocolate and Vanilla (tinted pink) cupcakes and then put a variety of toppings in baby bottles. Super cute idea and it was a hit with everyone!

I made Angela a pink and brown coffee filter wreath to add to the baby’s room after doubling as décor at the party. Click HERE for details on how to make one.

One of the other host made a diaper cake and I brought a corsage.

Needless to say she got a ton of cute things!

I made her a gift basket including a dress, shoes, pacifier holder, headband, bath scrubby, daddy’s diaper duty tool belt and some other fun stuff.

 

Ok, so lots of fun stuff at the party, but here’s a recipe I had lots of request for. I usually do this as 4 individual 4 ounce baby brie’s, but I just cut the puff pastry in small squares added a small spoonful of pecans then a slice of cheese cut into small cubes. If you have any questions just let me know.

Baked Brie

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1 package of puff pastry
4 (4 ounce) brie
2 tablespoon unsalted butter
1 cup pecans or walnuts
1/2 teaspoon ground cinnamon
1/2 cup brown sugar
1 egg, beaten

Preheat oven to 375 degrees F. Defrost puff pastry for 15-20 mins and unfold. In a saucepan, melt the butter over medium heat. Sauté the pecans then add the cinnamon and brown sugar stirring until well coated. Lay the puff pastry out on a flat surface and cut in half and stretch them a little to make more of a square shape. Spoon 1/4 of the pecan mixture in the center of the square then top with a wheel of brie. Gather up the edges and gently squeeze together the excess dough. (You can make them in reverse order and make it look like a package if you like.) Flip the packet over, placing it on a cookie sheet and lightly brush with egg. Bake for 20 minutes or until pastry is golden brown.