Baked Brie With Boozy Fruit

Direction :

Preheat oven; toast and grind pecans:
Preheat oven to 350°F. Toast pecans on a baking sheet until darkened slightly, 10 to 12 minutes. Grind in a food processor.
Sprinkle pecans over half of pastry, fold and pinch edges:
Increase heat to 400°F. Unfold pastry on a lightly floured work surface. Sprinkle pecans evenly over half of pastry; fold over other half and pinch edges to seal.
Cut pastry in half and roll one half to a square:
Cut pastry in half crosswise; pinch cut edges to seal. Roll out one half to an 8-inch square.
Brush brie with Dijon and place on pastry:
Brush 1 tablespoon Dijon on one side of Brie. Place in center of rolled-out pastry, mustard-side down. Brush remaining 1 tablespoon Dijon on top of Brie.
Roll remaining pastry and place on brie:
Roll out remaining half of pastry to a 9-inch square. Center over brie and gently press around it to remove any air pockets. Trim pastry, leaving a 1/2-inch border around brie. Transfer to a parchment-lined baking sheet.
Roll pastry scrap and cut out leaf shapes; freeze brie and cutouts:
Gather dough scraps and reroll to 1/8 inch thick. Using cookie cutters or a paring knife, cut out leaf shapes and score cutouts to create veins. Transfer cutouts to sheet with brie. Freeze until pastry is firm, about 20 minutes.
Brush with egg and attach cutouts:
Brush top and sides of pastry with egg. Adhere cutouts to top of pastry in a decorative pattern, and brush cutouts with egg.
Bake and serve:
Bake 30 minutes. Reduce heat to 350°F and continue baking until pastry is puffed and golden brown, 25 to 30 minutes more. Serve hot, with Boozy Fruit, apple wedges, and baguette slices.