BAKED BRIE A LA MARTHA

l cup pecan halves
3/4 cup packed dark brown sugar
flour for dusting
2 standard pkgs. (l7-l/4 ozs.) frozen puff pastry thawed
l wheel (2.2 pounds) Brie
l large egg yolk
2 tbsps. heavy cream
In med. bowl combine pecans & sugar, using fingertips to thoroughly mix set aside. Line a baking sheet with a Silpat paper; set aside.
Lightly dust work surface with flour. Place two sheets (one box) of puff pastry on the work surface one on top of the other. Using a rolling pin adhere the two pieces of pastry together. Continue rolling puff pastry until it is very thin slightly less than l/8″ thick. Using a pastry wheel or knife cut pastry into a l3″ round reserving scraps for decorating. Place Brie in center of pastry. Top Brie with pecan mixture spreading to within l/2″ of edge of cheese. Be sure to remove an7y suygar or nuts from pastry as theymay cause holes to form during baking. Fold puff pastry up and over Brie to enclosxe. The center of brie will not be compleely covered with pastry. Transfer to prepared baking sheet. Lightly dust work surface wih flour. Repeat rolling and cutting process with remaining two sheets of puff pastry. Drape pastry over the brie tucking the edges under to enclose. In small bowl combine egg yholk and cream to make egg wash. Cut reserved scraps of pastry into decorative shapes. Using brush gently brush the shapes with egg wash and adhere to wrapped brie. Brush wrapped brie evenly with the egg wash. Transfer to refrigerator and chill for at least 30 mins and up to overnight. Heat oven 400. Bake Brie until golden brown and puffed about 30 mins. Reduce oven temp to 350 and bake until dark brown, 25 to 35 mins. more.
Serve with slices of crusty sliced French bread or crackers.
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