|Source: Sally Joyce (2003)|
|Prep time: 25 minutes||Cooking time: 25 minutes||Total time: 50 minutes|
Preheat oven to 375°. Defrost one sheet of puff pastry for approximately 15 minutes. Melt butter in saucepan over medium heat. Sauté nuts in butter until golden brown, approximately 5 minutes. Gently roll pastry with a rolling pin to increase size 1 to 2 inches in each direction. Brush both sides with beaten egg. Center the Brie on top of pastry sheet. Place nuts on Brie and spread raspberry jam on top of nuts. Bring all four corners of the sheet together above Brie and twist slightly to form a bundle. Tie gathered pastry with kitchen cooking string. Place bundle on ungreased cookie sheet and bake 20 to 25 minutes, until pastry is golden brown. Serve with top quality crackers.