Lunchbreak: Travelle Restaurant chef Tim Graham makes baked brie

Chef Tim Graham

Travelle Restaurant Chicago
330 N. Wabash Avenue
Chicago
(312) 923-9988

www.travellechicago.com

Baked Brie, Pecans, Cinnamon Honey

Ingredients:
6 oz brie, preferably square in shape
6 sheets filo dough
1/2 cup butter
2 Tbs apricot jelly
2 oz cinnamon honey
2 Tbs pecans
1 tsp sage, chopped

Directions:
Melt butter in saucepan. Lay a sheet of filo dough out on a cutting board. Brush thoroughly with butter. Lay another sheet of filo on top and repeat the process until all 6 sheets are used. Smear the apricot jelly on top of the brie. Place the brie in the center of the filo, apricot jelly side down. Fold all sides of filo up to wrap the brie like a present. Turn the package over so the seal is on the bottom. Brush again with butter. Cook in a 425F oven until brown and toasted. Do not overcook or the brie may explode from the package. Serve on top of the cinnamon honey, scatter pecans around and sprinkle the chopped sage. Serve with toast or crackers to smear the brie on.

Cinnamon Honey

Ingredients:
1 cup honey
2 Tbs cinnamon

Directions:
Melt honey in microwave, be very careful as it will get very hot. Mix in cinnamon and let cool to room temperature before use.

Pecans

Ingredients:
1 cup pecans
1 Tbs brown sugar
1/4 tsp salt

Directions:
Combine all ingredients. Toast pecans in 350F oven for 10 minutes stirring occasionally. Pay close attention near the end to keep from burning.

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