# What You Need:
→ Cheese and Pastry
01 - 1 (8 oz) wheel Brie cheese
02 - 1 sheet puff pastry, thawed
03 - 1 egg (for egg wash)
04 - 1 tbsp water
→ Peach Cobbler Topping
05 - 2 medium ripe peaches, peeled, pitted, and diced
06 - 2 tbsp brown sugar
07 - 1 tbsp granulated sugar
08 - 1/2 tsp ground cinnamon
09 - 1/4 tsp ground nutmeg
10 - 1/2 tsp vanilla extract
11 - 1 tbsp unsalted butter
12 - 1 tbsp all-purpose flour
13 - Pinch of salt
→ Optional Garnish
14 - 2 tbsp chopped pecans or walnuts
15 - Honey, for drizzling
# How to Cook:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Melt butter in a small saucepan over medium heat. Add diced peaches, brown sugar, granulated sugar, cinnamon, nutmeg, vanilla extract, flour, and salt. Stir gently and cook for 3 to 4 minutes until peaches soften and mixture thickens. Remove from heat and cool slightly.
03 - Lightly roll out the thawed puff pastry on a floured surface. Position Brie wheel in the center.
04 - Spoon the cooled peach cobbler topping evenly over the Brie cheese.
05 - Fold pastry edges up and over the Brie, overlapping to seal. Trim excess pastry and press edges tightly. Place sealed side down on the prepared baking sheet.
06 - Beat the egg with 1 tablespoon water. Brush this egg wash evenly over the pastry surface.
07 - Bake in preheated oven for 20 to 25 minutes or until pastry is golden brown and puffed.
08 - Remove from oven and let rest 5 to 10 minutes. Top with chopped nuts if desired and drizzle with honey just before serving.
09 - Serve warm alongside sliced baguette, crackers, or apple slices.
