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Over medium-high heat melt the butter in a medium saucepan. Mix in the brown sugar and stir for a minute (the sugar may not completely dissolve, but you want it to be less granular before you add the cream). Whisk in the heavy whipping cream and gently stir until mixture starts to bubble around the edges.

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Begin by rolling each pastry sheet into a 12-inch square. Trim the corners to make two circles. Place one of the pastry circles on a parchment-lined baking sheet. Cut off the top rind of the cheese and place on top of the pastry. Then drizzle with honey. Top with the dried cherries, pecans and rosemary.

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Step 1 Preheat oven to 350°. Place brie in a small oven-safe skillet or baking dish. Step 2 In a nonstick skillet over low heat, melt butter and brown sugar until bubbly. Stir in cinnamon, heavy.

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Preheat oven to 350 degrees F. Place brie on a rimmed baking sheet or a 5-inch cast iron skillet; sprinkle with brown sugar. Place into oven and bake until softened, about 12-15 minutes; let cool 5 minutes. In a small saucepan over medium heat, combine brown sugar, honey, maple syrup, butter, cinnamon, nutmeg and orange zest.

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Preheat oven to 350°F. Line a small baking sheet with parchment paper or aluminum foil. Unwrap cheese, and place on prepared baking sheet. (Do not trim rind from cheese.) Bake until cheese is soft to the touch, 12 to 15 minutes. Remove from oven; cool on baking sheet 5 minutes. Place honey, salt, and five spice powder in a small saucepan.

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Line a deep 9" pie dish with one unbaked pie crust. Evenly layer the brie cheese slices on top. Cover the brie cheese with the second pie crust. Gently press the crust down on top of the cheese and against the walls of the dish, sealing it with the first pie crust. Trim or fold the edges of the crust as desired. Set aside.

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Preheat oven to 350°F. Spread cranberry sauce over brie, combine pecans and maple syrup and spread on top. Place on a parchment-lined baking sheet and bake for 12-15 minutes or until the cheese is starting to melt. Remove from oven and allow to cool at least 10 minutes.

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Add apple, cranberries, pecans, brown sugar, cinnamon and nutmeg; cook and stir 5-7 minutes or until apple is tender. Cut Brie horizontally in half; place bottom half in a 9-in. pie plate. Top with half of the apple mixture; replace top. Top with remaining apple mixture. Bake, uncovered, 10-12 minutes or until cheese begins to melt.

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Preheat oven to 350 degrees. Place brie in a small baking dish or pie plate and bake for about 15-20 minutes until warm. Meanwhile add sugar, maple syrup and cinnamon to a small saucepan and cook over medium heat, stirring occasionally until sugar dissolves and mixture just begins boil. Immediately remove from heat and stir in pecans.

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Instructions. Combine brandy, brown sugar, and pecans in a bowl. Cover and soak in refrigerator overnight (or a minimum of 4 hours). Place brie in an oven safe container such as a small pie plate or baking dishing. Preheat oven to 500 degrees Fahrenheit. Pour pecan mixture over the brie and place in oven.

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Preheat oven to 375˚ F. 2. In a medium non-stick skillet, toast pecans over medium heat, stirring occasionally, for 6-7 minutes until fragrant and slightly darker in color. 3. Turn the heat beneath the pan to medium-low. Add butter and stir until melted. Stir the pecans into the melted butter until coated. 4.

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Preheat oven to 350 degrees F. Place brie on a rimmed baking sheet or a 5-inch cast iron skillet. Place into oven and bake until softened, about 12-15 minutes; let cool 5 minutes. Spread pecans in a single layer on a clean baking sheet. Place into oven and bake until toasted and fragrant, about 6-8 minutes; set aside.

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Bake then cool cheese: Bake until softened, 15 to 20 minutes. Transfer to a serving plate; cool about 20 minutes. For the best texture, follow the recipe and let the cheese cool before topping it with the syrup mixture.

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Melt butter in a medium skillet. Add apple pieces, 1 tablespoon brown sugar, and cinnamon. Cook apples over medium-low heat until softened, about 10 minutes. Remove from heat and let sit until you're ready to assemble the brie. Stir chopped pecans, ¼ cup brown sugar, heavy whipping cream, and vanilla in a small bowl.

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Instructions. Preheat oven to 350 degrees F. Place brie in a small oven-safe round pan or baking dish with parchment paper on the bottom. Place a nonstick skillet over low heat, and melt the butter and brown sugar until bubbly, stirring constantly. Stir in cinnamon, nutmeg, double cream, pecans, and salt until completely coated.

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Instructions. Preheat oven to 350 degrees F. Arrange phllyo cups on cookie sheet. Cut brie wedge into mini teaspoon-size bites. Place one brie bite in each phllyo cup. In a small mixing bowl, combine pecans, brown sugar, butter, and cinnamon. Stir to combine and spoon topping onto phyllo cups. Bake for 10-12 minutes.