Baked Brie with Coconut Sugar & Sea Salt

Baked Brie with Coconut Sugar & Sea Salt

4-6 servings

  • 1 sheet frozen puff pastry, thawed
  • 1-8 oz round brie cheese (I prefer Camembert)
  • ¼ cup coconut sugar
  • ¼ cup pecans, toasted and chopped
  • 2 tbsp butter, softened 
  • Carmel topping
  • s.a.l.t. sisters White Shimmer Ka’nani Hawaiian Sea Salt
  • Assorted crackers



Preheat oven to 400 degrees.

Unfold the puff pastry onto a baking sheet. Lightly press the folds together so the seams will

not open during baking. Set the brie aside.

Mix together the coconut sugar, pecans and butter. Gently pack the sugar mixture in the middle of the pastry. Place the brie wheel in the center of the pastry on top of the sugar mixture. Wrap the pastry around the brie, making sure to seal any seams by pinching them together. Place the brie seam side down on a slightly greased baking dish. Bake 20 minutes or until the pastry is golden.

Allow brie to stand for 3-5 minutes then drizzle with the caramel sauce and sprinkle with sea salt. Serve with crackers.