-
1
Preheat oven to 450.
-
2
Remove rind from brie.
-
3
In food processor combine brie, egg, yolk, and brandy.
-
4
Process till smooth and chill.
-
5
In a large skillet, heat butter.
-
6
Add in sugar and cook on high for 1 minute.
-
7
Add in pears and cook over med-high heat till crisp tender.
-
8
Remove to a plate to cold.
-
9
On floured surface, roll 1 puff pastry sheet to 10-inch square.
-
10
Cut a 10 inch circle out of this.
-
11
Roll second sheet into 11-inch square and cut an 11-inch circle out of this.
-
12
Place 10-inch circle of dough on baking sheet.
-
13
Spread cheese mix over pastry to within 1 inch of outside edge.
-
14
Spoon cooled pears on top of cheese.
-
15
Brush 1 inch edge with egg glaze.
-
16
Score 11-inch pastry circle halfway through with sharp knife.
-
17
Don't cut through pastry all the way.
-
18
Place on top of pears and using fork, seal top pastry to bottom.
-
19
Brush surface with egg glaze.
-
20
Vent top with knife and refrigerateabout 20 min before baking.
-
21
Bake 10 min and turn down heat to 375.
-
22
Bake another 30 min or possibly till puffy and golden.
-
23
Serve hot or possibly at room temperature.
-
24
*If you do not want to use alcohol in this recipe, just use brandy extract or possibly a flavoring of your choice.
