Brie, Hot Honey & Nectarine Upside Down Pastry

Take out the frozen puff pastry sheets about 30-40 mins before you are ready to use them.

Preheat the oven to 415°F.

1. Line a baking sheet with parchment paper.

2. Slice puff pastry into 4-6 squares/rectangles.

3. Drizzle 2-3 teaspoons of honey on the parchment paper equally spaced apart, and then spread it into a thin layer (this is where you will place the nectarine slices).

4. Place 3-4 nectarine slices over the honey and top with 1-2 oz of Brie.

5. Place the cut pieces of pastry over each pile of fruit and cheese. Use a fork around the edges to gently seal the ingredients inside the puff pastry.

6. Brush the top of the puff pastry with egg wash. (Optional: add sprinkle of sugar on the outside for a sweet, crunchy crust.)

7. Bake for about 15-20 mins or until the puff pastry is golden brown.

8. Allow to cool for a few minutes before attempting to remove.

9. Top with rough chopped pistachios (add more cheese if desired).

TIPS:

• You can swap the hot honey for regular honey

• It’s best to use cold rather than room temp Brie for cooking in the pastry. If placing more cheese on top, room temp Brie is best.

• Fruit that is overly ripe or wet might lead to a soggy pastry.

Recipe and image by Jessica Lawrenz / @mongermoldandmilk