Cut puff pastry into sheets that will completely wrap the brie wedges.
Whisk egg yolks and cream in bowl then reserve.
Fold pastry over top of brie wedge then turn over. Brush egg mixture on flaps then press to seal the edges. Repeat this until all wedges are complete then brush the tops with egg mixture and sprinkle with fresh thyme. Refrigerate overnight.
Place brie on parchment paper on a sheet pan. Heat oven to 350°. Bake for 30 minutes then remove from oven and cool for 10 minutes. Top with sauce or serve the sauce on the side with toast points.
1 2 lb wheel Nature's Best Dairy® Cheese, Brie, chilled
1-2 ea puff pastry sheet, 10x15
5 ea Nature's Best Dairy® egg yolk
1/2 cup Nature's Best Dairy® Cream, Heavy
1/4 cup Peak Fresh Produce® Thyme, Fresh, chopped
1 1/2 cups Magellan® Pecan and Grand Mariner Glaze, (see recipe below)
Magellan® Pecan and Grand Mariner Glaze
Melt butter in saucepan over medium heat and whisk in sugar until incorporated. Add pecans and cook for 2-3 minutes.
Pour in Grand Mariner and simmer for 3-4 minutes. Remove from heat and serve.
1 lb Magellan® Pecans, whole
1/2 lb Nature's Best Dairy® Butter, Unsalted, cubed