1 8 oz wheel of brie
1 pastry puff sheet (about 8-9 oz if using canned version)
½ c walnuts, chopped
½ c pecans, chopped
1/3 c maple syrup 2 tsp salted caramel sugar from www.spiceandtea.com (can substitute for brown sugar if unavailable)
1. Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper and cooking spray.
2. In a medium bowl, mix the walnuts, pecans, and maple syrup together, set aside.
3. Roll out the pastry puff and cut into two circles. Place one circle on the baking sheet and place the wheel of brie on top. Spoon the maple and nut mixture on top of the brie, you will not use all the mixture here. Place the second circle on top; press the pastry directly against the cheese and bottom pastry. Trim the excess pastry off, leaving a 1-inch border around the cheese. Use a fork to crimp the edges and to seal in the brie. Using a knife cut a 1 inch slit into the top to vent. Sprinkle the salted caramel sugar on top.
4. Bake in the oven for 32-35 mins, until the pastry is a flaky golden brown. Garnish with the left-over maple and nut mixture. Serve warm with crackers and fruit. Enjoy!