Baked Brie with Double Barrel Honey, Walnuts, and Puff Pastry

INGREDIENTS:

Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the walnuts: Toast the chopped walnuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly golden brown. Set aside to cool slightly.
Prepare the brie: Unwrap the brie cheese and let it sit at room temperature for about 30 minutes to soften slightly.
Assemble the brie: Unfold the thawed puff pastry sheet on a lightly floured surface. If the puff pastry is too large, you can trim it slightly to fit around the brie. Gently wrap the brie cheese in the puff pastry, making sure to seal the edges by pinching the pastry together.
Brush with egg wash: Brush the top of the wrapped brie with the egg wash mixture.
Bake: Carefully transfer the wrapped brie to the prepared baking sheet. Bake for 20-25 minutes, or until the puff pastry is golden brown and flaky.
Prepare topping: While the brie is baking, combine the Double Barrel Honey and bourbon (if using) in a small bowl.
Assemble and serve: Once the brie is baked, remove it from the oven and let it cool slightly for a few minutes. Carefully drizzle the Double Barrel Honey mixture over the top of the brie, then sprinkle with the toasted walnuts. Garnish with fresh thyme sprigs, if desired.

Serve immediately: This appetizer is best enjoyed warm and gooey. Serve it with crackers, bread slices, or fruit for dipping.

You can find pre-made puff pastry sheets in the frozen section of most grocery stores.
If you don't have bourbon, you can simply omit it from the recipe. The Double Barrel Honey will still provide a delicious flavor.
Be careful not to overbake the brie, or it will become runny.
For a fun twist, you can add a few slices of apple or pear to the top of the brie before baking.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven before serving.