Prepared by Chief Petty Officer Cleveland Knowles
Culinary Specialist “A” School instructor
Training Center Petaluma
8 slices bacon, chopped
1/4 cup maple syrup
1 sheet puff pastry dough, defrosted
1 wheel of brie
1 egg (egg wash)
1/4 cup water (egg wash)
2 tablespoon pecans
Bread for serving
Preheat oven to 400 degrees. In a small sauté pan over medium heat, cook bacon until crispy, about 8 minutes
Add maple syrup to cooked bacon and stir until combined.
On Parchment-lined baking sheet, roll out puff pastry dough.
Place brie on top and top with all but 2 tablespoons of the maple-bacon mixture.
Fold up each corner of the puff pastry dough, brushing each corner with egg wash.
Brush the sides with the egg wash and top with the remaining maple-bacon mixture and pecans.
Place in oven.
Bake until puff pastry is golden brown (cover with foil if it starts to get too dark) or about 10-12 minutes.
Slice on a bias and toast bread in oven (about 5 minutes).
Serve immediately with bread.