• 3 wheels Brie
  • 1 tbsp. Apricot Preserves
  • 1/4 cup shredded provolone
  • 1 tbsp. honey
  • 1/4 cup toasted chopped pecans
  • 1/4 cup shredded pepper jack
  • 1 tbsp. Dijon mustard
  • 1/4 cup shredded Monterey jack cheese
  • 3 oz. prosciutto slices
  • Egg & water mixture for top
  • 1 sheet Puff Pastry thawed and flour for dusting, if necessary Toasted baguette slices


Preheat oven 400 degrees.

Line baking sheet with parchment paper and unfold and lay flat pastry sheet in center of parchment sheet. From center of pastry, lay prosciutto slices in circular (flower like) design.

Begin layers of brie:
1st – place one wheel of Brie in center of pastry/prosciutto. Spread 1 tbsp. of apricot preserves on brie and sprinkle provolone over preserves.
2nd – place next wheel of Brie on top of provolone. Spread honey, pecans and pepper jack on brie. 3rd – place last wheel of Brie on top of pepper jack. Spread Dijon mustard on top of Brie and top with Monterey Jack cheese.

Carefully fold prosciutto slices over all three layers of brie; overlapping on top. Use egg wash mixture to seal. Fold pastry over tower. Lightly pinch together and use egg wash mixture to coat entirely. Cut several slits in top of puff pastry to allow steam.

Place in preheated oven; bake 30-35 minutes until golden brown. Allow to rest for 5-10 minutes. Serve with toasted baguette slices or crackers.

About Layne Prescott

Layne was born in South Carolina to Air Force parents. She lived in the Azores two different times (a total of 6 years) before settling permanently in Arcadia when her father retired. Arcadia is her mother’s home town.She is fifth generation Floridian. Layne married Mike in 1979, moved to Wauchula and had three children.

Layne comes from a long line of great southern cooks, married into a family of great cooks and loves to prepare all kinds of food (regional specialties include guava cobbler, chicken & dumplings, chicken & yellow rice). Her mother had to learn ‘Cajun cooking as her father was from Louisiana, but doesn’t get much chance to cook her childhood favorites because her husband does not like spicy food.

Even though she doesn’t get a chance to vary her menus very often at home, she loves to explore and experiment with new techniques and recipes. However, if a recipe starts out with “day before” or is longer than 2 inches/2 paragraphs long, she skips it and goes on. If she was to summarize her cooking “style” it would be simple southern comfort food.