My stepdaughter, Sharon made this for our pre-Christmas family dinner last night and it was really super. Well worth making!
Recipe c/o “Brunch with Babs”
1 (16 oz) wheel of Brie, cold
2 tbsp dark brown sugar
1/3 cup chopped raw pecans
1 tbsp bourbon
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tbsp pure maple syrup
2/3 cup whole berry cranberry sauce
1 package frozen dinner rolls – number of rolls dependent on pan size
Egg wash – 1 egg in 1 tbsp water
Rosemary and pomegranate seeds for garnish
For bow: an assortment of herbs including rosemary and sage plus some twine to wrap
Preheat the oven to 375 F degrees.
Line baking pan with parchment and spray or oil lightly. Peel or slice the top rind of the Brie, being careful not to remove any of the cheese. Place brie wheel in the center of baking pan.
Line up the dough balls around the brie in a single layer (in 2 rows), as snug as possible. Cover loosely with plastic wrap and let rest in warm spot for at least 45 minutes.
In a small bowl, combine sugar, pecans, bourbon, cinnamon, nutmeg, and maple syrup. After the dough has risen, top the brie wheel with cranberry sauce and nut mixture.
Brush the wreath with egg wash. Bake wreath until golden brown and puffed up, about 15 to 20 minutes dependent on bread and pan you use. Remove from the oven and let cool slightly. Brush oil onto bread and sprinkle with course salt. Garnish wreath with the pomegranate seeds and rosemary sprigs. To make the herb bow – just bundle a bunch of herbs and tie with kitchen twine.
Serve warm and enjoy!