Ingredients
- 1 pomegranate
- 3 tbsp honey
- A few walnuts
- A few sprigs fresh thyme
- 1 tsp butter
- 2 sheets puff pastry
- 1 LUXLAIT Bio Brie
- 1 egg, beaten
Instructions
- Preheat oven to 220°C.Â
- Cut the LUXLAIT bio brie horizontally in half. In a small, buttered baking dish, spread a sheet of puff pastry on the base, top with one half of the cheese, cut side facing upwards. Fold the dough around the cheese, brush with some of the beaten egg. Repeat with the second half of the brie.
- Bake for 15 – 20 minutes or until the pastry is golden.
- In the meantime, peel the pomegranate and put the grains in a bowl.
- Roast the walnuts in a pan with some honey.
- To serve, spoon some of the pomegranate over the brie and top with fresh thyme and the roasted walnuts.
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