1/4 cup butter
½ cup brown sugar
Preheat oven to 400*F.
Melt the butter in a skillet over medium heat. Cook and stir onion and thyme until nearly caramelized. Add 1 1/2 diced Apple Pears and 2 Tbsp brown sugar until tender and browned. Set aside.
Lay one sheet of thawed puff pastry on parchment lined cookie sheet. Place the round of brie in the center of the pastry.
Top the cheese with the Apple Pear and onion mixture. Place the remaining sheet of puffed pastry on top and trim to fit. Pinch together to hold both sides in place. You can roll the edges with your fingers to make a decorative seal near the bottom of the brie round.
Garnish with the remaining pastry dough and brush with egg. Bake for 25-30 minutes or until golden brown.
In a non-stick skillet, combine sugar and walnuts over medium-high heat. Stir constantly until sugar melts into a light brown liquid.
Add remaining diced Apple Pears to the pan and coat evenly with the caramelized sugar. Remove from heat and transfer to non-stick foil with a slotted spoon.
Cool the candied walnut mixture while the brie bakes.
Sprinkle the candied walnuts and Apple Pears over the baked brie, or serve on the side as an option.
Serve immediately with your favorite crackers or crostini. Enjoy!