Baked Brie with Boozy Fruit

This grand appetizer uses store-bought puff pastry and includes a side of port-spiked fruit compôte to balance out the bites of rich gooey cheese and flaky puff pastry.

½ cup pecans
1 (14-16 oz) pkg all-butter puff pastry, thawed
all-purpose flour, unbleached for dusting
2 Tbsp. Dijon mustard
1 (6") round wheel Brie (1 lb)

To Serve:
boozy fruit
apple wedges
baguette slices

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Toast pecans on a baking sheet until darkened slightly, 10-12 minutes. Grind in a food processor.

Increase heat to 400°F (204°C/184°C fan, Gas Mark 6).

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 crosswise; pinch cut edges to seal. Roll out one half to an 8" square.

Brush 1 Tbsp. Dijon on one side of Brie. Place in center of rolled-out pastry, mustard-side down. Brush remaining 1 Tbsp. Dijon on top of Brie. Roll out remaining half of pastry to a 9" square. Center over Brie and gently press around it to remove any air pockets. Trim pastry, leaving a ½" border around Brie. Transfer to a parchment-lined baking sheet. Gather dough scraps and reroll to 1/8" 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 top and sides of pastry with egg. Adhere cutouts to top of pastry in a decorative pattern, and brush cutouts with egg.

Bake 30 minutes. Reduce heat to 350°F (180°C, Gas Mark 4) and continue baking until pastry is puffed and golden brown, 25-30 minutes more (if it's browning too quickly, loosely cover with foil).

Serve hot, with Boozy Fruit, apple wedges, and baguette slices.